Fried chicken cutlets with panko breadcrumbs and orange zest

Chicken cutlets are a quick and easy meal and is a known kids favorite. This recipe comes with a twist – a fragrant and tangy taste of orange. This may sound very fancy but in reality is very very simple to make.

Here it goes:

INGREDIENTS:

  • 1 lb chicken cutlets
  • 1 cup flour
  • 2 1/2 cups of panko bread crumbs (can substitute with regular plain bread crumbs, but will be less crispy)
  • 2 eggs
  • 1 cup peanut oil
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1 orange (for zest) 

ingredients

Preheat oven to 200F.

Mix together flour, salt and pepper.

flour-salt-and-pepper

In a separate bowl, beat 2 eggs until egg yolks and egg whites are combined together.

egg-wisk

Grate zest of one large orange and combine with panko breadcrumbs. When grating the orange zest, make sure to only take the orange colored part of the peel to avoid the bitterness of the white pith underneath.

orange-zest

To bread the chicken cutlets follow a 3 step process for each slice: dredge each cutlet first in flour, next dip into the egg and finally evenly coat in panko/orange zest mixture.

bredding-station

Breaded chicken cutlets should look something like this:

Breaded-chicken-cu

Heat the oil in a pan with a thick bottom over medium heat.

heat-the-oil

Place a cooling rack over a cookie sheet, it will help to keep the cutlets crispy and cooking sheet will catch any falling crumbs.

cookie-sheet

When the oil is well heated, fry each cutlet for about 5 minutes on each side until golden brown.

fry-the-cutlets

As the cutlets become ready, remove them from the frying pan and place on a drying rack and into the oven at 200F. The oven will keep the cutlets warm and crispy until the rest of the cutlets are ready.Chicken cutlets cooling in the drying rack

Serve cutlets with your favorite side. My personal favorites are a side of salad and some boiled potatoes.

Chicken cutlets with orange zest panko breadcrumbs

Enjoy!

 

 

Fried chicken cutlets with panko breadcrumbs and orange zest
Serves 4
Deliciously crispy chicken cutlets
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 lb chicken cutlets
  2. 1 cup flour
  3. 2 1/2 cups of panko bread crumbs (can substitute with regular plain bread crumbs, but will be less crispy)
  4. 2 eggs
  5. 1 cup peanut oil
  6. 1 tsp salt
  7. 1/2 tsp ground pepper
  8. 1 orange (for zest)
Instructions
  1. Preheat oven to 200F.
  2. In a medium size plate mix together flour, salt and pepper.
  3. In a separate bowl, beat 2 eggs until egg yolks and egg whites are combined together.
  4. Grate zest of one large orange and combine with panko breadcrumbs. When gating the orange zest, make sure to only take the orange colored part of the peel to avoid the bitterness of the white pith underneath.
  5. To bread the chicken cutlets follow a 3 step process for each slice: dredge each cutlet first in flour, next dip into the egg and finally evenly coat in panko/orange zest mixture.
  6. Heat the oil in a pan with a thick bottom over medium heat.
  7. Place a cooling rack over a cookie sheet, it will help to keep the cutlets crispy and cooking sheet will catch any falling crumbs.
  8. When the oil is well heated, fry each cutlet for about 5 minutes on each side until golden brown.
  9. As the cutlets become ready, remove them from the frying pan and place on a drying rack and into the oven at 200F. The oven will keep the cutlets warm and crispy until the rest of the cutlets are ready.
  10. Serve cutlets with your favorite side. My personal favorites are a side of salad and some boiled potatoes.
  11. Enjoy!
Notes
  1. www.CookingandMixing.com
Cooking and Mixing http://www.cookingandmixing.com/
 

 

 

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