3-6 servings, depending on appetites
Note: for detailed instructions, including a video, on how to bread the chicken see my Breaded Chicken Cutlets recipe.
Chicken:
3 large boneless, skinless chicken breast halves
Grapeseed oil for frying
1 cup flour
1 1/2 teaspoons Kosher salt
1 teaspoon pepper
1/2 teaspoon ground thyme
1 1/2 teaspoon sweet paprika
1/2 teaspoon ground cayenne pepper
1 large egg
1/4 cup water
Neutral oil such as peanut
Sauce:
1 tablespoon extra virgin olive oil
3 garlic cloves, pressed
1/4 cup honey/4 tablespoons
2 tablespoons soy sauce
Butterfly and pound chicken. Add salt and pepper and toss to cover evenly.
Whisk together: flour, salt, pepper, thyme, paprika and cayenne.
Whisk together: egg and water.
Dip chicken in 1. flour; 2. egg; 3. flour.
Heat oil in pan and fry chicken about 4 minutes per side. Remove to rack to drain excess oil.
For sauce: heat extra virgin olive oil for 15 seconds in microwave. Add pressed garlic and cover with a paper towel. Heat for 4 separate 15 second intervals. Stir in honey and soy sauce.
Serve chicken cutlets with sauce.
Comments