Crispy Chicken Cutlets (aka Flat Chicken)

Adapted from Cook’s Illustrated, Sept/Oct 1998

2 boneless, skinless chicken breast halves
1 egg
1 to 1-1/2 cups panko (Japanese bread crumbs)
salt & pepper
2 Tablespoons canola or olive oil + 2 Tablespoons butter

Beat the egg with 1/4 teaspoon kosher salt in a pie pan.  Combine the panko and salt and pepper in another pie pan.  Using a long knife, slice the chicken breast halves horizontally into two thinner cutlets.  (OR:  place each breast half in a heavy plastic bag and pound with a meat pounder until about 1/4″ thick.) Dip each piece in egg, then coat with panko, pressing firmly.  Set aside on a wire rack.  In your largest skillet (or two medium-sized skillets) heat the oil over medium-high heat until it begins to shimmer.  Carefully place cutlets in hot butter & oil and saute until golden brown on each side, about 7 minutes total.

If you top with mozzarella and broil and serve with marinara you have Chicken Parmesan.

If you top with thinly sliced ham and Swiss cheese and broil you have Saltimboca.

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Published in: on May 10, 2010 at 5:01 pm  Leave a Comment  

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