Chicken Cutlets

I often forget how quick and easy chicken cutlets are, although you have to have perfectly thawed chicken in order to execute them properly. This is a rarity in this house because invariably I am pulling out frozen chicken an hour before I need to use it (sighs). Tonight, I had perfectly thawed chicken waiting for me in the refrigerator, so chicken cutlets it was. 

These are so crispy and I love how quickly they cook since the chicken is so thin. Vegetable fries (recipe here) and a side salad were the perfect accompaniment. I made a quick dill dressing (recipe follows) for the salad...which is also good if you like to dip your veggie fries as my son does!

Chicken Cutlets

4 boneless, skinless chicken breasts

Kosher salt and olive oil to season

1/2 cup finely chopped fresh parsley

1 cup panko bread crumbs

Canola oil, for pan frying

Place each chicken breast between two large pieces of plastic wrap and using a meat tenderizing mallet, beat the chicken until it is about 1/4" thick evenly. Pat dry, then season both sides with kosher salt and a little drizzle of olive oil.

In a shallow dish, combine the parsley and panko well. Heat a skillet over medium high heat and just coat the bottom with canola oil. Dredge each chicken breast in the panko mixture on both sides and carefully lay down in the skillet. Cook a few minutes on each said until golden brown and crispy. Work in batches depending on how big your skillet is.

Dill Dressing

1/3 cup light mayo (or half mayo half sour cream)

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1-2 T dried dill (fresh would be even better)

2-4 oz water 

Whisk all ingredients together, or use a small food processor. Start with a small amount of water and add until desired consistency.