I was going through some old magazines yesterday. It’s spring and my thoughts turn to redecorating the kitchen. Nothing major, just some new paint and maybe a backsplash made of wine corks. Anyway, I found a Southern Living magazine from 2013 that had this recipe. And it is amazing!! It can easily become one of my favorite dishes. The photo is 2 cutlets nicely browned.
- 4 4oz Chicken Breast Cutlets
- 1 ½ teaspoon Kosher Salt, divided
- ½ teaspoon fresh ground Black Pepper, divided
- ¼ cup All Purpose Flour or Wondra
- 2 large whole Eggs, lightly beaten
- 1 cup Panko Breadcrumbs
- ½ cup salted dry-roasted peanuts, finely crushed
- 4 tablespoons Coconut Oil
I put a single breast cutlet in a gallon storage bag and used the flat side of a meat mallet to pound the cutlet into ¼ inch thickness. Use whatever technique works for you. Do this to all 4 cutlets. Season with 1 teaspoon salt and ¼ teaspoon pepper.
Put flour in a shallow dish and the eggs into a different shallow dish. Mix panko breadcrumbs, peanuts and remaining salt and pepper into another shallow dish.
Dredge the chicken in the flour, dip into the eggs and then dredge in the breadcrumb mixture. Ensure that the cutlet is well coated.
Cook 2 cutlets in 1 tablespoon coconut oil in a heavy skillet, such as cast iron for 3-4 minutes over medium high heat. Add 1 tablespoon oil and turn to cook the second side. Place cooked breasts in a warm oven. Cook the remaining two cutlets. I teamed these with mashed potatoes and sweet yellow corn in a butter milk sauce. It was comfort food at its finest!