Super Crispy Breaded Chicken
I think on Wednesday night, I may have perfected my breaded chick recipe. The thin cut chicken cutlets turned out golden and crisped to perfection. AND the breaded coating did not peel off! Even when cutting the chicken to take bites. Splash a little lemon on top, serve with Cook’s Illustrated Radicchio Watercress Salad with Warm Fennel and Walnut Dressing; Voila! Perfecto! I of course used as many farm to table Quinciple ingredients as possible. It was like bites of heaven! I will add the salad recipe seperate in the next post so as not to confuse anyone 🙂
- 6 Thin cut chicken skinless breasts
- 1 cup (ish) All purpose Flour
- 1 cup (ish) Italian Bread Brumbs
- 1 cup (ish) Panko Bread Crumbs
- 1/2 cup (ish) plus extra Locatelli Pecorino Romano freshly grated
- 2 eggs beaten
- Crisco natural blend oil
- Lemon Wedges
To prepare the chicken for the pan, coat in this order:
Flour, Egg, Bread, Sear! I like to bread all of the chicken breasts before I begin searing any of them. This way I can watch the pan closely and make sure the cutlets are perfectly browned.
Using a 12 inch or so non stick saute pan, coat the bottom of the pan with a quarter inch of vegetable oil blend. Heat the pan on medium-high. The oil is ready when it is shimmering. I like to sprinkle a few bread crumbs into the oil to make sure they sizzle up. Then you can start searing your chicken. Don’t crowd the pan. Cook each side about 3 minutes, until it is golden brown. DO NOT let the oil smoke. If the oil starts smoking, your pan is WAY too hot. Remove from heat, discard oil being extremely careful not to burn yourself, and start over. Place seared chicken pieces onto a plate layered with paper towels to drain excess oil.
Serve immediately with whichever side you have prepared. Sprinkle some extra freshly grated Locatelli on top. Maybe some fresh parsley if you have it! Serve with a lemon wedge. The other night I served a side of salad which I will post very soon. It was a delicious citrusy combo- perfect for spring!!
Blue Cheese from: Blue Ledge Farm, Leicester, Vermont