Breaded Chicken Cutlets
Breaded Chicken Cutlets
Ingredients
- 2 boneless, skinless chicken breasts
- 2 eggs
- 1/3 cup (50 g) unbleached all-purpose flour
- 1 tbsp fresh tarragon, finely chopped
- 1 tbsp Montreal steak spice
- 1 tbsp curry powder
- 1/2 tsp garlic powder
- 1 cup (80 g) panko breadcrumbs
- 1/4 cup (60 ml) vegetable oil
- 1/2 cup (125 ml) mayonnaise
- 1 lemon, zest finely grated
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (10 g) chives, finely chopped
- 1/4 cup (30 g) fresh Parmesan shavings
- 1 tbsp fresh tarragon leaves
- 1 lemon, quartered (optional)
Instructions
- On a work surface, cut the breasts in half horizontally to get 4 thin cutlets.
- In a shallow dish, lightly beat the eggs. In another shallow dish, combine the flour, tarragon, steak spice, curry powder and garlic powder. In a third dish, place the breadcrumbs.
- Dip the chicken cutlets into the beaten eggs, letting the excess drip off. Dredge in the flour mixture, shaking off any excess. Dip into the beaten eggs a second time. Then press into the breadcrumbs to coat on both sides.
- In a large non-stick skillet over medium-high heat, brown the cutlets in the oil on both sides until nicely golden and the chicken is cooked through. Drain on a plate lined with paper towels.
Breaded Chicken Cutlets