Chicken - Maynard's Crispy Chicken Cutlets

MAYNARD'S CRISPY CHICKEN CUTLETS

Technique tip: Let the floured, coated chicken sit in the scrambled eggs for at least 30 seconds. This will allow the flour to fully absorb the egg and prevent the breading from falling off.

 

1 pound thinly cut, boneless, skinless chicken breasts

kosher salt, to taste

freshly ground black pepper, to taste

2 cups vegetable oil  

1/2 cup all-purpose flour

4 large eggs, beaten

1/4 cup grated Parmesan

1 tablespoon chopped parsley

1 teaspoon garlic powder

4 cups seasoned panko breadcrumbs

Technique tip: Let the floured, coated chicken sit in the scrambled eggs for at least 30 seconds. This will allow the flour to fully absorb the egg and prevent the breading from falling off.

Preparation

1.Prepare three shallow bowls for a three step breading process. In one - 1/2 cup flour. In a second - eggs, beaten with grated Parmesan, chopped parsley and garlic powder. In the third - Panko breadcrumbs.

2. Season the chicken breasts with salt and pepper and begin breading cutlets, one at a time.  FIRST coat chicken on all sides into the flower.  SECOND put the floured chicken into the egg mixture and allow each to set for 30 seconds.THIRD transfer the egg-dipped chicken into the breadcrumbs and cover on all sides

3.Transfer the breaded cutlets to a plate and allow to sit for 5 minutes before cooking.

 

4. Warm the vegetable oil in a 10- or 12-inch sauté pan over medium heat. Heat the oil to 325 F and carefully place two of the breaded chicken cutlets into the oil (do not drop into the oil or serious burn or oil fire may result).

5, Cook for 3 minutes, then, using a pair of metal tongs, carefully flip the cutlets to finish cooking the other side for an additional 3 minutes. Check for doneness using a digital instant-read thermometer (once the temperature reaches 165 F, the chicken is cooked). Transfer the cooked cutlets to a wire rack and season with salt.