Chicken Cutlets
Posted: | Categories: Recipes | Tags:chicken kid-friendly snacks
Chicken Cutlets
Adi is usually the one to make cutlets in our house (“schnitzel” for him). Our kids will only eat it if he makes it, so I save myself the hassle. And I always find that my breading comes off super easily instead of sticking to the chicken, so I used every trick in the book to get it to stick here: I dried them really well with paper towels, used the pointy end of the meat pounder, and used Adi’s tricks for the battering. I didn’t even get my fingers messy. They came out perfectly, just like the ones my kids eat at the roller rink.
Ingredients
1½ - 2 lbs. chicken tenders
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2 cup panko
2 cup breadcrumbs
1 teaspoon salt
2 teaspoons paprika
2 teaspoons dried oregano
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1½ cups all-purpose flour
1/2 teaspoon salt
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3 eggs
1 teaspoon Dijon mustard
1 teaspoon tamari
½ teaspoon turmeric
1 teaspoon avocado oil
Directions
Pat the chicken tenders dry on all sides with a paper towel. Pound them using the textured side of the mallet until they’re about ½” thick.
- Set up your dredging station. On one plate, combine the panko, breadcrumbs, salt, paprika, and oregano. On another plate, mix together the flour and salt. On the third plate, whisk together the eggs, mustard, tamari, turmeric, and avocado oil.
- Using tongs, dredge the chicken in the flour, then the egg, then the breadcrumbs. Push the tenders in the breadcrumbs so they stick to the tender as much as possible.
- Set the breaded chicken tenders on a plate while you repeat with each one. Make sure to evenly cover the tenders on all sides.
Once the chicken is breaded, heat about an inch of oil over medium-high heat in a large frying pan. Once the oil is hot (350°F with a thermometer or until the end of a wooden spoon bubbles when you insert it in the oil), add the breaded chicken, making sure not to crowd the pan. Cook for 5-7 minutes on each side, until the outside is golden brown and the inside reads 165°F with a thermometer.
- Use tongs to transfer the tenders to a wire rack to cool. Let rest for 10-15 minutes and serve with your favorite dipping sauce. Store any leftovers in an airtight container in the fridge for up to 4 days.
