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Crisp-Breaded Chicken Cutlets

Darpan News Desk The Canadian Press, 05 Sep, 2023 12:16 PM
  • Crisp-Breaded Chicken Cutlets

Start to finish: 30 minutes

Servings: 4 to 6

Ingredients: 

2 large eggs

Kosher salt

1/2 cup all-purpose flour

2 cups panko breadcrumbs

2 tablespoons chili powder OR curry powder OR harissa spice blend OR shichimi togarashi

Six 4-ounce chicken cutlets (about ¼ inch thick)

1/2 cup neutral oil, divided

Method:

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.

Dipping Sauces for Crispy Cutlets

Tangy Soy-Sesame Sauce

In a small bowl, stir together 1/2 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, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Makes 1¼ cups.

Yogurt-Tahini Sauce

In a small bowl, stir together 1 cup whole-milk plain yogurt, 2 tablespoons tahini, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Makes 1 cup.

Sour Cream and Lime Sauce

In a small bowl, stir together 1 cup sour cream, the grated zest and juice of 1 lime, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Makes 1 cup.

Sriracha-Mayo Sauce

In a small bowl, stir together 2 tablespoons Sriracha and ⅓ cup each mayonnaise and ketchup. Makes ¾ cup.

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