Wednesday, January 21, 2015

Chicken Breast

I found this recipe in the 1/21/2015 issue of the San Antonio Express News. You may quickly pan-fry these cutlets, but the recipe calls for baking them for about 14 minutes in a 450 degree oven.

1 cup panco bread crumbs
1/4 cup sugar
1 teaspoon garlic powder
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon chili powder
1/4 teaspoon ground black pepper
2 eggs
1/4 cup all-purpose flour
2 large boneless skinless chicken breasts
Heat oven to 450 degrees. Line a baking sheet with foil and coat it with cooking spray.
In a pie pan or large bowl, mix together the breadcrumbs, sugar, and other spices. In a separate pan, add eggs and flour.  Set aside.

Carefully, slice each chicken breast in 1/2 horizontally to create 2 thin cutlets. To do this, place each breast on a cutting board. Hold the breast in place with the palm of one hand while using a knife to carefully slice across the length of the breast horizontally. On at a time, place each cutlet between 2 sheets of wax paper and use a meat mallet or rolling pin to pound each cutlet until uniformly about 1/4 inch thick.

One at a time, dredge each cutlet through the egg-flour mixture until lightly coated. Shake off any excess, then dredge in the seasoned breadcrumbs. Set the cutlet on a prepared baking sheet that has been lined with aluminum foil and sprayed with cooking spray. Repeat with remaining chicken. Mist the tops of the cutlets with cooking spray. Bake for 7 minutes, then flip the cutlets and bake for another 5-7 minutes until lightly browned and cooked through.  J.M. Hirsch is food editor for The Associated Press. He blogs at 

Did I mention that those mustard greens came from my garden?

No comments: