When it comes to quick and satisfying meals, breaded chicken cutlets are always a crowd-pleaser. They’re crispy on the outside, juicy on the inside, and packed with flavors that are sure to impress your taste buds. This recipe adds an exciting twist to the classic breaded cutlet by incorporating Asian-inspired ingredients like ginger, garlic, and soy sauce, giving it an extra layer of richness. Perfect for a weeknight dinner or a casual gathering, these cutlets are easy to prepare and delicious to devour. Let’s jump into this flavorful journey!
Ingredients:
- 500g boneless chicken breast, thinly sliced
- 4 slices of white bread (to make breadcrumbs)
- 1/2 tablespoon ginger paste
- 1/2 tablespoon garlic paste
- 1 tablespoon soy sauce
- 1/2 teaspoon white pepper powder
- 1/2 teaspoon paprika powder
- 1 teaspoon salt (divided)
- 1 medium egg
- 1 tablespoon milk
- Salt and pepper, to taste
- 1 cup store-bought or homemade breadcrumbs (optional if you prefer store-bought)
Instructions:
1. Prepare the Chicken:
Begin by slicing the chicken breasts into thin, even-sized cutlets. You can also pound them lightly with a meat mallet to ensure they cook evenly and become tender. Season the chicken with 1/2 teaspoon salt and a pinch of pepper. Set aside.
2. Make the Marinade:
In a medium bowl, mix together the ginger paste, garlic paste, soy sauce, white pepper powder, paprika, and the remaining 1/2 teaspoon salt. Coat the chicken cutlets in this marinade and allow them to sit for at least 15-20 minutes. This step ensures that the flavors are deeply absorbed by the chicken.
3. Prepare the Breading:
While the chicken is marinating, break the white bread slices into smaller pieces and pulse them in a food processor until you get fine breadcrumbs. You can toast the bread slightly before processing to give the breadcrumbs an extra crunch.
4. Egg Wash:
In a separate shallow bowl, beat the egg with the tablespoon of milk. Add a pinch of salt and pepper to the egg mixture for added seasoning.
5. Bread the Chicken:
Take the marinated chicken cutlets and dip each one into the egg wash, ensuring they are well coated. Then, dredge the cutlets in the breadcrumbs, pressing gently to help the crumbs stick to the chicken. Repeat for all cutlets.
6. Cook the Chicken:
Warm oil in a spacious skillet over medium heat. When the oil is shimmering, gently add the breaded chicken cutlets. Fry for approximately 3-4 minutes per side, or until they achieve a crisp, golden-brown exterior. Make sure the chicken is fully cooked through but not overdone, as you want it to remain juicy inside.
7. Drain and Serve:
After cooking, place the cutlets on a plate lined with paper towels to soak up any remaining oil. Serve the crispy chicken cutlets hot with your favorite dipping sauce, salad, or sides like mashed potatoes or steamed veggies.
Conclusion:
These crispy breaded chicken cutlets take the classic recipe to the next level by incorporating a delicious mix of spices and marinades. With a perfect balance of flavor and texture, they’re sure to become a go-to dish in your kitchen. Whether served as a main course or as a part of a larger meal, these chicken cutlets will impress with their crispiness and tender, juicy interior. Try them out the next time you’re craving a comfort meal, and enjoy the flavors in every bite!