CHICKEN CUTLETS
These cutlets don't last long around our home...the crunch of the panko bread crumbs is absolutely delicious. The spice recipe makes a big batch, do not use all of the seasoning up, only a light sprinkling is required.
Provided by Chef Gorete
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Filet the chicken breasts and pound into cutlets. Sprinkle the chicken cutlets lightly on both sides with some of the seasoning mix.
- Set up three deep containers; one with the eggs, one with the flour and one with the panko breadcrumbs. Add some of the seasoning to each container.
- Dip the meat into the flour, then into the egg, then into the breadcrumbs. Set on paper towels, letting the meat rest for 10 minutes.
- Heat enough oil to completely cover the meat when frying. When hot fry for 3 - 5 minutes on each side, or until desired browning is reached.
- Drain on paper towels.
- SEASONING MIX: Combine all of the ingredients together in a jar. 1/2 cup salt, 2 teaspoons each of onion powder, Lawry's seasoning salt, black pepper, garlic powder & celery salt. This recipe makes enough seasoning to last a year.
- *Seasoning Mix will last for quite a while and can be used to season anything.*.
Nutrition Facts : Calories 392.1, Fat 21.9, SaturatedFat 6.5, Cholesterol 278.7, Sodium 181, Carbohydrate 0.3, Sugar 0.1, Protein 45.5
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