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Herbed Chicken Cutlets

Herbed Chicken Cutlets


2/3 cup panko (Japanese-style bread crumbs)
1/4 cup chopped mixed herbs, such as basil, parsley and oregano
  zest of 1 lemon
1 teaspoon Kosher salt, plus extra for seasoning the chicken
1/4 teaspoon freshly ground black pepper
1/4 cup cornstarch
  2 boneless (about 6 ounces each) skinless chicken breast halves, tenderloins removed and saved for another use, pounded to 1/4" thick
1 egg, lightly beaten
1 tablespoon butter
1 tablespoon olive oil
  lemon wedges, for serving

Cooking Instructions

In a medium bowl, mix together the panko, chopped herbs, lemon zest, 1 teaspoon salt and pepper. Set aside or put into a breading tray set.

Spread out the cornstarch on a plate or breading tray. Season both sides of the chicken generously with salt. Working with one chicken breast at a time, dredge the chicken in the cornstarch, shaking off the excess, then dip both sides of the chicken in the beaten egg. Let any excess egg drip back in the bowl. Place the chicken in the panko mixture, pressing on both sides to make sure the crumbs adhere to the surface.

Preheat a large nonstick sauté pan over medium-high heat until almost smoking and add the butter. When it is melted and has stopped foaming, add the olive oil. Carefully place the chicken breasts in the pan and cook until golden brown, about 2 to 3 minutes per side.

Serve immediately with lemon wedges.

Makes 2 servings

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Equipment List

Mixing Bowls
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