Crisp Chicken Cutlets
- Makes4-6 servings
- Cook Time30 minutes
- 1
We use Japanese panko breadcrumbs for these pan-fried chicken cutlets. Panko has a coarse, fluffy texture that cooks up remarkably light and crisp. We add flavor by mixing a spice blend into the panko before coating the chicken. Look for cutlets that are about ¼ inch thick so they cook through at the same speed the breading browns. Serve with lemon or lime wedges or with a simple sauce (see below). The cutlets also are terrific made into sandwiches, topped with a crisp cabbage slaw.
Tangy Soy-Sesame Sauce
In a small bowl, stir together ½ cup soy sauce, ¼ cup unseasoned rice vinegar and 1 teaspoon toasted sesame oil. Makes ¾ cup.
Yogurt-Chutney Sauce
In a small bowl, stir together 1 cup whole-milk plain yogurt, 3 tablespoons mango chutney, ½ teaspoon kosher salt and ½ teaspoon ground black pepper. Makes 1¼ cups.
Sour Cream and Lime Sauce
In a small bowl, stir together 1 cup sour cream, the grated zest and juice of 1 lime, ½ teaspoon kosher salt and ½ teaspoon ground black pepper. Makes 1 cup.
Yogurt-Tahini Sauce
In a small bowl, stir together 1 cup whole-milk plain yogurt, 2 tablespoons tahini, ½ teaspoon kosher salt and ½ teaspoon ground black pepper. Makes about 1 cup.
Sriracha-Mayo Sauce
In a small bowl, stir together 2 tablespoons Sriracha and ⅓ cup each mayonnaise and ketchup. Makes ¾ cup.
Beat the eggs with 1 teaspoon salt. Place the flour in a second bowl and the panko in a third; stir 1 teaspoon salt into each, then stir the chili powder into the panko. One at a time, coat the cutlets on both sides with flour, dip into the eggs, then coat both sides with panko, pressing to adhere. In a large nonstick skillet, heat ¼ cup of oil until shimmering. Add 3 cutlets and brown on both sides, then transfer to a wire rack. Add the remaining ¼ cup oil and cook the remaining cutlets in the same way.
