TODAY! Skillet Chicken Cutlets

 We saw this recipe (my sister and I) and tried it.  

Everyone on the show claimed it was hands-down the best cutlet recipe they had ever had.  I normally dismiss this as television advertising crap, but they were so earnest and believable that we decided to try it on the Bauernfeind and Muens taste buds.  It's not that difficult at all but start with quality chicken breasts that help with flavor and moistness of the cooked breast.  If you go cheap charlie the breast may not be the best.  Anyway, it may seem like an absurd amount of fennel and mustard powder, but believe me, it is not only good but necessary.

Watch the How-To Video Here!

Ingredients: 

The amount you use of these ingredients depends on whether you use 2 or 3 breasts.

2 or 3 boneless skinless (dykless 😏) chicken breasts

1 or 1.5 cups of Panko

1/2 to 1 cup crushed Corn Flakes

1 tablespoon of cornstarch

1/2 to 3/4 cups of milk (real milk not that grey water crap)

1 to 2 eggs

2 to 3 teaspoons of Dijon mustard

1/2 to 3/4 all-purpose flour

1/4 to 1/2 cup dry mustard

salt and pepper

Canola oil for frying

Moldon Salt (Order it off Amazon)

1/2 teaspoon of Fennel Pollen per prepared cutlet ( so for 2 cutlets you'll need 4 1/2 teaspoons of fennel pollen) (See the Video)

Preparation:

• IMPORTANT:  Let the breasts come to room temperature before beginning, about one (Remember when using numbers, spell out whole numbers below ten in a sentence unless there are other numbers in the sentence) hour.

• Cut the chicken cutlets HORIZONTALLY: across the belly button from side to side.

• Place the individual cutlets between parchment or plastic wrap and one at a time flatten with a roller or a food hammer.  No thinner than 1/4 (see not a whole number) inch. 

• In a shallow bowl combine the Panko, Corn Flakes, and cornstarch and mix.  Whisk together the milk, egg, and Dijon in a second bowl.  In a third bowl mix the flour and dry mustard.

• Season each cutlet on both sides with salt and pepper and 1/2 teaspoon of fennel pollen, pressing the spices into the chicken with your hands on each side.

• Starting with the bowl with the flour and mustard mixture, dredge the cutlet in the mixture, then to the bowl with milk and egg, followed last by the cornflakes and Panko mixture.

• In a large shallow skillet with at least 1/4 inch of oil heated to 375 degrees (oil is shimmering) medium heat, lay the cutlets in batches and cook turning once until golden brown (about 3 minutes per side). Transfer to a baking sheet lined with paper towels and sprinkle with Molden salt and Fennel Pollen while still warm

Serving Suggestion:

Serve with lemon wedges and shaved Parmesan