Crispy Chicken Cutlets

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  300g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  1 tsp or 2g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Panko

  365 Everyday Value

  2 cup or 120g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Place 1 cutlet on top of a large piece of plastic wrap. Sprinkle with a few drops of water and cover with another piece of plastic wrap; pound chicken using a meat mallet, rolling pin, or heavy skillet, starting in the middle and working outward, until about 1/2 inch thick. Transfer to a baking sheet lined with parchment paper. Repeat with remaining cutlets and season with 1/2 teaspoon each salt and pepper. Beat eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Stir together panko, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a separate dish. Working with 1 cutlet at a time, dip chicken in eggs and turn to coat, letting excess drip off. Dredge chicken in panko, pressing gently to adhere. Fill a large heavy-bottomed skillet with 1/2 inch oil; heat over medium-high. (Drop a pinch of panko into oil it will sizzle immediately when oil is hot enough.) Working in 3 batches, add chicken to hot oil. Cook, turning once and adjusting heat so oil is sizzling but not smoking, until golden brown and cooked through, about 3 minutes per side. Transfer cooked cutlets to a wire rack. Repeat with remaining chicken, adding oil to keep at 1/2-inch depth. Season with remaining teaspoon salt. Serve with lemon wedges.
2. (source: https://www.realsimple.com/food-recipes/browse-all-recipes/crispy-chicken-cutlets)

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