Description
We eat a fair amount of chicken in our house. We raise about 100 chickens a year for our consumption, and they really are the best. When I saw this recipe I knew that it would be perfect for dinner. The peppery mayonnaise pairs really well with the crispy chicken. You could also make this with pork cutlets!
Scale
Ingredients
- 4-chicken cutlets
- 1/4 tsp. chipotle powder or smoked hot paprika
- Kosher salt and freshly ground black pepper
- 1 lemon
- 1/2 cup mayonnaise
- 2 Tbs. small capers, rinsed, drained, and coarsely chopped
- 2 tsp. chopped fresh thyme
- 1 large clove garlic, mashed to a paste with a pinch of kosher salt
- 3–1/2 oz. (3/4 cup) all-purpose flour
- 2 large eggs, beaten
- 1–1/2 cups panko
- 6 Tbs. olive oil
Instructions
- Pound each cutlet between two pieces of plastic wrap with a meat mallet or the bottom of a heavy pan until 1/4 inch thick. Mix the chipotle powder with 1 tsp. salt and 1/2 tsp. pepper and sprinkle on the chops.
- Finely grate the zest of half the lemon and then juice that half. Cut the remaining half into wedges for serving.
- In a medium bowl, mix the mayonnaise with the lemon juice and zest, the capers, 1 tsp. of the thyme, the garlic, 1 tsp. pepper, and 1/4 tsp. salt.
- Put the flour, eggs, and panko in separate shallow bowls. Toss the panko with the remaining 1 tsp. thyme and 1/2 tsp. salt. Dredge each cutlet in the flour, shaking off any excess, then in the egg, and then in the panko to coat well. Transfer to a plate or platter.
- Heat 3 Tbs. of the oil in a 10- to 12-inch nonstick skillet over medium-high heat until shimmering hot. Add 2 of the cutlets, reduce the heat to medium, and cook, flipping once, until browned on both sides and cooked through (cut into a thicker chop to check), about 4 minutes.
- Transfer to a plate lined with paper towels.
- Wipe out the skillet and repeat with the remaining 3 Tbs. oil and cutlets.
- Serve with the sauce and lemon wedges.
