Serves 4
4 boneless skinless chicken breasts (or substitute turkey or veal cutlets)
2 eggs or 1 egg and two egg yolks
1/2 cup water
1/2 cup flour
1 1/2 cups panko
salt and pepper
seasonings of choice such as dried herbs
neutral oil for frying such as peanut or grapeseed oil
2 tablespoons butter, optional
lemon
chopped parsley
Note: in general, prepare 1 chicken breast per person, depending on appetites. You can scale the recipe up or down as needed.
To prepare the chicken breasts, I butterfly them by cutting them in half horizontally. Next I cover them with plastic wrap and pound them to 1/4 inch thick with a meat tenderizer. If you do not have a meat tenderizer, use a heavy bottomed pan.
I place the chicken in a bowl and season generously with salt and pepper.
Next I set up the components of my “breading station.”
First I beat the eggs or egg plus egg yolks (I have a lot of egg yolks because I make egg white omelets) and 1/2 cup of water. I season this will salt and pepper.
Then I place the flour on a plate. I season it with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well to combine.
Finally, I place the panko in a pyrex with sides or on a plate. I season this with 1 teaspoon salt and 1/2 teaspoon pepper. You can stop here, but I usually add addition spices depending on the flavor profile I want. Today I added 1 teaspoon dried thyme, 1 teaspoon smoked Spanish paprika and 1/2 teaspoon cayenne. You can also add grated parmesan cheese. Mix well.
Set up your breading stations as follows:
Chicken
Flour
Eggs
Panko
Sheet pan covered with wire rack
Next bread your chicken as follows, using your left hand for dry ingredients and your right hand for wet ingredients. Doing so allows you to avoid getting clumps of sticky flour and panko all over your hands. I also use surgical gloves to keep my hands clean.
Here are the breading steps:
Use left hand to pick up chicken.
Place in flour and coat both sides of chicken, shaking off any excess flour.
Place the chicken in the egg bowl. Use your right hand to coat the chicken with egg and let the excess drip off.
Place the chicken in the panko and use your left hand to coat both sides with panko.
Place the chicken on the wire rack.
Repeat with all chicken cutlets.
If you cannot fit all the chicken on the rack, cover the chicken with parchment or waxed paper and place a second layer on top. If you are not ready to cook the chicken, refrigerate. Refrigerating helps to make the chicken extra crispy when you cook it.
When ready to cook, heat a wide frying pan on medium-high and add enough oil to come up 1/4 inches from the bottom. To test if the oil is ready, toss in a pinch of flour or panko — if it sizzles, you are good to go.
Add as many chicken cutlets as you can without them touching. Cook for about 4 minutes, until golden brown and you can see the chicken cook up the sides. Flip and cook other side. Remove to a platter (I cut into the chicken at this point to be sure it is fully cooked). Repeat with other chicken breasts.
Pour excess oil out of pan, add butter, if using, and allow it to melt and brown. Pour it over the chicken.
Zest the lemon over the chicken, followed by the lemon juice. Tip: microwave the lemon for 20 seconds — you will get much more lemon juice. Top the chicken with chopped parsley. Season with flaky sea salt and freshly ground pepper.
Serve with rice or pasta and a salad or vegetable.
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