This is adapted from a Martha Stewart recipe. The trick is to toast the panko before breading the chicken. Alternative to panko are crushed Ritz crackers! Great to make a big batch and freeze for up to a month.
Ingredients
4 cups plain panko
¼ cup extra virgin olive oil
1 teaspoon kosher salt
4 large eggs
1/3 cup all-purpose flour
Fresh ground pepper and kosher salt for seasoning
2 lbs chicken cutlets (about 10 medium) - hammered down to 1/4" thick
Preparation
Preheat oven to 400˚ F.
Toss panko, olive oil and 1 tsp of salt on a rimmed baking sheet. Bake stirring twice, until deep golden brown. This will take about 15 minutes. Let cool completely.
Whisk eggs in a medium bowl.
Pat dry chicken cutlets and season with salt and pepper.
Place each the flour, eggs and panko in three separate pie dishes – set up the breading assembly line. Dredge each cutlet in the flour, tapping off excess, then dip in the eggs, and lastly then coat with panko, patting to adhere.
Lay cutlets in layers on a baking sheet, with parchment in between each. Freeze 2 hours, or up to a month in a Ziploc bag.
To bake cutlets, preheat oven to 450˚. Arrange frozen cutlets on a wire rack on a rimmed baking sheet. Bake, flipping once, until cooked through – about 12-15 minutes. If not frozen, bake for about 8-10 minutes.
Commentaires