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Like last week's meatloaf post, my post this week is inspired by my New Year's resolution to go back to basics in the kitchen. My meat-and-potatoes fiancé loves German food, and wiener schnitzel is perhaps his favorite dish in the world. So one night recently, I decided to attempt a chicken cutlet that could stand up to even the best schnitzel. Ina Garten first introduced me to the notion of adding grated parmesan and fresh herbs to the breadcrumbs when making cutlets, and some time ago I decided I preferred panko to plain breadcrumbs because of the extra crunch. I also find that by pounding the chicken breasts as thin as possible (I just cover them with plastic wrap and have at them with a rolling pin -- very cathartic) and keeping the heat fairly high, I end up with crisp, evenly browned cutlets and juicy, tender meat in under 5 minutes. To aid with the browning and crisping, I like to add a knob of butter to the vegetable oil before frying.
Confident that I had this one in the bag, I whipped up my signature cutlets, along with some smashed potatoes and green beans. I put the plate in front of my fiancé, and his reaction was exactly what I had been hoping for. Not a crumb was left on the plate. So far, I'm 2 for 2 in resolution land.
Herbed Chicken Cutlets with Panko and Parmesan
- 1 cup panko crumbs
- 1 tablespoon chopped assorted fresh herbs (parsley, thyme, rosemary)
- 1/3 cup grated parmesan
- Salt and pepper
- 2 eggs
- 1/2 cup flour
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 2 boneless skinless chicken breasts, pounded to about 1/4 inch thick