Betty demonstrates how to make Fried Chicken Breast Cutlets. This dish will be the entree on the Mother's Day table in Betty's Kitchen, with Sriracha Dipping Sauce on the side. The combination is delicious!
|Boneless skinless chicken breasts||5 Pound , uncooked|
|Freshly ground black pepper||To Taste|
|Flour||1/2 Cup (8 tbs)|
|Corn starch||1/2 Cup (8 tbs)|
|Water||1/3 Cup (5.33 tbs)|
|Panko bread crumbs||2 1/2 Cup (40 tbs)|
|Peanut oil||3 Cup (48 tbs) (For deep frying (Use enough to fill skillet over bottom and 1/2|
Rinse the chicken pieces and pat dry with paper toweling.
Cut each chicken half-breast horizontally across the center, making two equally-sized pieces of chicken.
Place each piece of chicken on a cutting board, cover with plastic wrap, and pound until the cutlet is about 1/2-inch thick.
Sprinkle salt on both sides, so taste. Grind black pepper on both sides, to taste.
When all chicken cutlets are pounded and seasoned, make a flat dish containing the flour and corn starch, mixing well.
Make a second flat dish containing eggs and water, whisking until combined.
Make a third dish containing panko bread crumbs.
To coat chicken cutlets, use tongs to coat each side first with the flour mixture, then with the egg mixture, and finally the panko bread crumb mixture.
When all chicken cutlets are coated, heat 1/4-inch of peanut oil in a large skillet until about 350 degrees (F).
Using tongs, place coated cutlets into hot peanut oil in a single layer.
When coated chicken cutlets are brown and crisp on the bottom side and appear to be done, use tongs to turn them so that the other side can be cooked.
When the chicken cutlet is cooked all the way through and is brown and crisp, remove from skillet and place on a platter that is covered with paper toweling to drain.
Transfer Fried Chicken Cutlets from paper toweling to a nice serving platter. Serve immediately.