As it turns out, we have traded a very hot and dry summer for a slightly less hot but humid summer. However, I’m not complaining. It’s over 90 in Colorado, where we just left. And when the breeze blows, it’s frighteningly similar to a convection oven. I’ll take 85 with humidity any day! But I do still have to take care in heating up the kitchen, of course. We have air conditioning, but only in the living room. So I am limited in what I can cook still. I started looking around for some versatile main dishes that won’t heat things up too much. I thought about starting another Summer Sucks type series (to find the entire 14 week series from Summer of 2013, click here), but decided against it. Life is better than it was last summer, and for that I’m grateful. Summer is still by far my least favorite season but now that we’re free of my oppressive in laws, Summer doesn’t suck nearly as bad as it used to!
In my search, I found some recipes for chicken cutlets in a super simple coating that are pan fried. They can be whole cutlets to eat with pasta salad on the side, they can be cooked and cut up over some greens and veggies as a salad, or they can be cut into strips and breaded then fried to be an easy finger food main for the kids to dip. Oh- and they make wonderful sandwiches; always a nice option when it’s hot outside! And the flavor is wonderful! The coating has only 2 ingredients- and only one has flavor of any kind, so I was surprised at how flavorful this recipe was. All you need is this:
Seriously- this is all you need! This recipe is so easy that you can have it on the table in about 15 minutes. It’s perfect for a fast dinner after work or after a long day playing in your garden. The breadcrumbs have to be panko. You could make these with regular breadcrumbs, but the results won’t be nearly as crunchy. The Parmesan, on the other hand, gives you a little wiggle room. You can buy it already grated in the deli section or you can buy shredded and just rub it between your hands until you achieve a “grated” texture. OR you can even use the pre-grated stuff in the can that you find in the non-refrigerated section. The results will be a tiny bit different, but I’ve had to use it before (I was out of the real stuff and couldn’t get to the store) and the chicken was still tasty. As for the chicken, you can buy pre-sliced cutlets or whole, boneless, skinless chicken breasts and cut them horizontally into thinner slices.
If you want to make sure your chicken stays nice and juicy, give it a brine first. To 4 cups of cool water, add 1 tablespoon Worcestershire Sauce along with 2 tablespoons salt and stir to dissolve. Soak the chicken in the brine in the refrigerator for at least 4 hours, but not more than about 8 hours; these are thin pieces of chicken and you don’t want them too salty. When you’re ready to cook the chicken, drain and rinse it, then pat it dry with paper towels and proceed with the recipe.
In a shallow baking dish or on a platter with sides, pour the Parmesan cheese. If you bought shredded, take some between your (hopefully freshly washed and dried!) hands and rub. Continue to do this until the cheese is broken up into a grated consistency. (Yes; there are shreds of Parmesan left in my mixture. I like to leave some of the cheese shredded. It gives a good consistency to the breading. Yet another option to add to the suggestions above. The beauty of cooking! :-) ) Then add an equal amount of Panko crumbs and mix the two together with your fingers.
Now take a piece of chicken and lay it into the mixture. Pick up some of the crumbs and spread them over the meat. Press them into the chicken then turn the cutlet over and repeat. Carefully pick the chicken up by one end, give it a tiny shake to get rid of the excess coating, and lay it on a plate to go into the hot pan. Only coat as many pieces as will fit into your pan at one time- you don’t want the coating to get soggy while the chicken is waiting to be cooked.
In a large, heavy bottomed frying pan on medium high heat, add enough oil to coat the bottom of the pan by about a 1/4 inch. Once the oil begins to shimmer, carefully add the chicken cutlets to the pan. Let cook for about 2-4 minutes and gently turn the cutlets over with a spatula. Let cook another 2-4 minutes and firmly but gently slide the spatula under the chicken. It will stick, so you have to make sure you get under the breading. Remove to a rack or paper towel lined plate to drain a bit. While the chicken is cooking, you can go ahead and bread the next batch of cutlets. Repeat until you’ve used up your chicken.
I can tell you truthfully that this chicken is every bit as tasty as it looks! I still haven’t found a satisfactory breading recipe that uses an egg or milk dip to adhere the coating. They’ve all been a disappointment. But THIS recipe… this one satisfies every single time. It even makes good leftovers. Just heat a little oil in a pan and re-fry the cutlet for about 1 minute per side. It takes a tiny bit longer than the microwave, but it’s so worth it!
I hope you are all having a great summer so far! It feels wonderful to be back and blogging. I’m very excited about the future and am thankful that you’ll be right there with me!
You can make as many or as few cutlets as you wish; just purchase the breading ingredients accordingly.
Chicken Breast Cutlets or Boneless Skinless Chicken Breasts sliced into cutlets
Panko Bread Crumbs (plain or seasoned, as you wish), enough to coat the chicken cutlets
Parmesan Cheese, Shredded or Grated, in an equal amount to the Panko
*In a large, shallow dish, mix the cheese and the bread crumbs.
*Heat a large, heavy bottomed skillet or frying pan over medium high heat. Add oil to a depth of about 1/4 inch.
* Lay a cutlet in the mixture and put some of the mixture on top, spreading it over and then pressing down.
*Turn the chicken over and repeat.
*Lift the cutlet and shake gently to remove the excess breading and set aside on a plate.
*Bread only as many cutlets as will fit into the pan at one time.
*Once the oil is hot, place in it only as many cutlets as will fit without crowding. I have a 12 inch frying pan and can usually fit 3-4 cutlets in each batch.
*Fry the cutlets 2-4 minutes on each side (depending on how thick your cutlets are). Take care when turning them over; they may very well stick if you aren’t using a non-stick pan.
*Remove when cooked through and golden brown and drain on a rack or paper towels.
*While the first batch is cooking you can bread the next batch and have it ready.
*Repeat the process for the remaining chicken.