September 2025
Recipe from The America's Test Kitchen Quick Family Cookbook, America's Test Kitchen, 2012, p. 154; also available online.
Chicken cutlets make a good, quick dinner; it is probably my favorite way to prepare chicken breasts. The thin breasts cook quickly and generally come out tender and juicy. Rather than use a recipe that I have used before I looked in a cookbook that has provided several recipes that we now use regularly and I found a new-to-us recipe that looked worth trying.
I bought 2 boneless, skinless chicken breasts weighing 1.35 pounds. I cut them into 6 cutlets plus two tenderloins. They were pounded to uniform thickness, or perhaps thinness. A sauce was made whisking together honey and Dijon mustard, omitting the chopped chives that were in the recipe. Slivered almonds were ground in the food processor and combined with panko bread crumbs. Eggs and Dijon mustard were whisked together. The cutlets were patted dry and seasoned with salt and pepper. They were dredged in the egg mixture then in the panko mixture. (They were supposed to have been dredged in flour then egg then bread crumbs, but I forgot the flour step, although the online recipe omits this step.) The cutlets were fried in oil for 2-3 minutes a side, drained on paper towels, and served with the honey-mustard sauce. Total time was 50 minutes.
These were good chicken cutlets, tender on the inside and crunchy on the outside. The honey-mustard sauce was a good addition to the dish. The coating adhered well to the chicken even without the flour layer. The cutlets were also good leftover after re-heating on the stove top in a covered skillet and the sauce was a welcome addition. We had enough chicken for 3 dinners total.
No comments:
Post a Comment