PAN-FRIED CHICKEN CUTLETS
4 servings
The even, solid texture of chicken breasts is ideal here (thighs tend to split when pounded). For tips on pounding chicken into cutlets, see Mincing, Grinding, and Pounding.
I. FLOURED
Have ready:
- 4 boneless, skinless chicken breasts (about 2 pounds)
Trim any fat around the edges. Butterfly each breast by holding the knife parallel to the work surface and slicing lengthwise through the thicker side. Continue slicing through the breast, stopping ½ inch from the opposite side to form a hinge. Open each breast like a book and flatten it with your hand. Place a butterflied breast between sheets of wax paper and pound with a mallet or rolling pin to flatten to ¼ to ½ inch thick. If the breasts seem too large for the pan once they have been pounded, cut them in half.
Season with:
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Spread on a plate:
- ½ cup flour
Preheat the oven to 200°F. Heat in a large heavy skillet over medium-high heat:
- 3 tablespoons vegetable oil
Working in batches, coat the cutlets with the flour, shake off the excess, and cook until lightly browned, 2 to 3 minutes each side, adding more oil between batches if the skillet looks dry. As they finish cooking, transfer the cutlets to a plate or baking sheet lined with paper towels and keep warm in the oven. Serve immediately or at room temperature.
II. CHICKEN MILANESE
Butterfly and pound chicken breasts as for version I. Combine in a wide shallow bowl:
- 1 ½ cups dry bread crumbs
- (¼ to ½ cup grated Parmesan [1 to 2 ounces])
- (1 ½ teaspoons dried rosemary, thyme, or oregano, crumbled)
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Whisk together in a shallow bowl:
- 2 large eggs
- 1 tablespoon water
Spread on a plate:
- ½ cup flour
Coat the chicken with the flour and shake off the excess. Dip in the egg mixture, then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere. Set aside on a plate. Preheat the oven to 200°F.
Pan-fry the cutlets as directed in version I, using:
- ⅓ cup vegetable oil
III. CHICKEN KATSU
These Japanese-style cutlets have an appealing golden-brown panko crust. To make this with the traditional pork, butterfly and pound the pork as directed in Breaded Pork Chops or Cutlets and substitute for the chicken in this recipe.
Butterfly, pound, season, and flour chicken breasts as for version I.
Whisk together in a shallow bowl:
- 2 eggs
- 1 tablespoon water
Add to a second bowl:
- 1 cup panko bread crumbs
Dip the floured chicken in the egg, then coat with the panko. Place on a plate. Preheat the oven to 200°F.
Pan-fry the cutlets as directed in version I, using:
- ⅓ cup vegetable oil
Serve with: