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Peanut Chicken Scaloppine

Photo: Jennifer Davick; Styling: Buffy Hargett
Yield Makes 4 servings
Work in two batches so you don't crowd the cutlets in the pan.

Ingredients

  • 4 (4-oz.) chicken breast cutlets
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup panko (Japanese breadcrumbs)
  • 1/2 cup salted dry-roasted peanuts, finely chopped
  • 4 tablespoons canola oil
  • Squash Ribbon Salad

How to Make It

  1. Place each chicken cutlet between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle with 1 tsp. salt and 1/4 tsp. pepper.

  2. Place flour in a shallow dish. Place eggs in another shallow dish. Stir together panko, peanuts, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a third shallow dish. Dredge chicken in flour, dip in eggs, and dredge in panko mixture, pressing to adhere.

  3. Cook half of chicken in 1 Tbsp. hot canola oil in a large nonstick skillet over medium heat 3 minutes or until golden brown. Turn chicken, add 1 Tbsp. canola oil to skillet, and cook 3 minutes or until done. Place on a wire rack in a jelly-roll pan. Keep warm in a 200° oven. Repeat procedure with remaining chicken and canola oil. Serve with Squash Ribbon Salad.