Perfectly Seasoned Breaded Chicken Cutlets
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 chicken cutlets
Ingredients
Brine Solution -
  • 2 chicken breasts
  • 2 cups water
  • 2 tbsp salt
Breading for chicken -
  • 6 Tbsp all purpose flour
  • 1 egg
  • 1 tsp olive oil
  • ½ cup breadcrumbs
Mango Habanero Salse-
  • 1 mango, peeled and chopped in small pieces
  • ½ a habanero, chopped fine
  • Lime juice as per taste
  • 1 tbsp finely chopped cilantro
  • 2 tbsp freshly chopped red onion
Instructions
Chicken in Brine Solution -
  1. First of all take chicken breasts and cut off all the excess fat. You know the white stuff that you see hanging from the sides. Now cut the uneven surface at the back side of chicken breast. Now place your chicken breast in between two sheets of plastic wrap and using a meat pounder or rolling pin, pound it very gently to ½' thickness evenly. Repeat the same procedure with all the chicken breasts.
  2. Now in a gallon size zip lock bag if you have one or any other large bowl, add water and table salt. Place the pounded chicken cutlets in there gently and cover and let it marinate in brine solution for 30 mins in fridge.
Breaded Chicken Cutlets -
  1. Meanwhile get 3 shallow plates. In first take some flour, in seconds mix egg with oil and whisk while in third plate take breadcrumbs. Once the chicken is brined, dry it using paper towel. Once you are done drying all the chicken breasts, one at a time place one chicken breast in flour and coat it on both sides. Make sure to remove all the excess flour as what we want is just a very thin layer of flour on both sides of chicken breast.
  2. Then move on to egg+oil mix, and dip the chicken and make sure to get rid of all the excess egg drippings from chicken by shaking it few times gently on top of the bowl so all the excess egg falls.
  3. And finally place this chicken breast in breadcrumb and using your hands pat the breadcrumbs on both sides until they are all over the chicken. Keep this breaded chicken on a cooling rack while you finish breading the remaining chicken breasts. Now heat few drops of oil in a skillet and place 1 breaded chicken breast on it. Cook on medium high flame for 2:30 minutes and then flip and cook for another 2:30 - 3 minutes. Usually this much total time is enough to get the outside crispy while the inside perfectly cooked and tender soft. You can also check for it's doneness by poking the thickest side of chicken with cooking thermometer and if it says 165F, it means you are ready to plate!
Mango Habanero Salsa-
  1. In a bowl mix all the salsa ingredients and stir. If you don't like too spicy, then use just ¼th of habanero pepper or replace habanero with jalapeno!
  2. Serve these fresh breaded chicken cutlets by themselves with lemon juice and salad or my favorite way along with these sweet & spicy salsa!
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/perfectly-seasoned-breaded-chicken-cutlets/