Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Work in two batches so you don't crowd the cutlets in the pan.

Recipe by Southern Living August 2013

Gallery

Credit: Jennifer Davick; Styling: Buffy Hargett

Recipe Summary test

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Advertisement