Cut chicken breasts in half and then cut each half horizontally, giving you 8 pieces. Place each piece between two sheets of parchment or plastic wrap and pound to an approximate 1/4" thickness with the flat side of a meat mallet or rolling pin. Season both sides of each cutlet with salt and pepper.
Using a food processor, grind pecans until fine. Add breadcrumbs, 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper and pulse several times to combine. Pour crumbs into a shallow bowl.
In a separate shallow bowl whisk together eggs, sour cream and milk.
Add 1/3 cup flour to a separate shallow bowl and season with salt and pepper. Arrange bowls for breading starting with the flour, then the egg wash and pecan crumbs last.
Heat one tablespoon of oil and one tablespoon of butter in a large skillet over medium-low heat. Toss 3-4 cutlets into the flour and turn to coat, shaking off the excess flour. Place one cutlet at a time into the egg wash and coat completely. Lay cutlet into pecan crumbs and turn to coat, pressing lightly to adhere the crumbs. Place 3-4 breaded cutlets into the hot pan (don't overcrowd the pan) and cook 3 minutes per side, adjusting your heat if needed. Nuts burn easily, so medium-low heat is recommended.
Remove cooked cutlets to a plate and keep warm in a low oven while cooking remaining cutlets. Wipe out the loose crumbs from the pan with a paper towel after each batch.
Serve cutlets immediately with Cherry Salsa, red pepper jelly or apple fig spread.
In a small bowl, whisk together mayonnaise, vinegar, sugar, wasabi, salt and pepper. Cover and keep chilled until ready to use.
When ready to assemble sliders, toss cabbage, green onion and grated carrot with dressing.
Chicken Cutlets
Slice chicken breasts in half horizontally and then cut each half into half again, getting 4 pieces (each being about 1.5 ounces) out of each breast. Place the chicken pieces between two pieces of parchment or wax paper and pound with a rolling pin or flat side of a mallet to 1/4" thick.
Using 3 shallow bowls, to the first, add the flour, salt and pepper and whisk to combine. To the second, add eggs and water and whisk to combine. To the third, add the bread crumbs.
Add several chicken pieces to the flour bowl and flip around to coat. Shake off excess and add pieces to egg bowl. Using a fork, flip to coat with egg and place in bread crumbs, turning each piece and patting gently to adhere crumbs. Place breaded portions onto a clean plate or wire rack and repeat breading procedure until all pieces are done.
Add enough canola oil to a large skillet to just start to cover the bottom. Heat over medium high until hot. Add breaded chicken to pan, being careful not to overcrowd pan. Cook for approximately 2 minutes per side until golden. Remove from pan to a paper towel lined tray to dab off any excess grease and then to a clean plate. Keep warm in a low 225℉ oven while remaining cutlets are fried. Wipe out pan with a paper towel to remove excess crumbs that may start to burn prior to frying more cutlets.
Slice slider buns in half and brush lightly with butter. Wipe out skillet with a paper towel and place slider buns buttered side down in pan and heat over medium until starting to brown and become warm. About 2 minutes.
To each slider bun, add a chicken cutlet and top with a generous amount of wasabi slaw. Secure each slider with a long toothpick if desired and serve immediately.
In a small bowl stir together mayonnaise, parsley and capers. Keep chilled until ready to use.
Place chicken breast between two pieces of plastic wrap and using a mallet or rolling pin pound to 1/2" thick. Cut in half for two pieces about the same size. Combine flour, salt and pepper on a plate or shallow dish and coat chicken pieces, shaking off excess flour.
Heat oil in a medium size skillet over medium high heat. Add chicken cutlets and cook for approximately 2 minutes per side until golden. Remove from pan and cover with foil. To the hot pan add wine and lemon juice, scraping any bits up from the bottom of the pan. Allow to simmer and reduce until syrupy and reduced to about 1 tbsp, approximately 2-2 1/2 minutes. Allow to cool for 1-2 minutes and using a rubber spatula scrape into mayonnaise. Stir to combine.
Lay out bread slices and coat each slice liberally with mayonnaise mixture. Top with a chicken cutlet and lettuce. Serve immediately.
1/2cupgreen onioncut into 1/2" diagonal slices, divided
Servings: people
Instructions
Cutting against the grain, slice chicken breast into thin strips. Set aside.
In a small bowl whisk together peanut butter, soy sauce, oyster sauce, rice wine vinegar and chill paste.
Cook noodles as per package directions and allow to drain in colander while proceeding.
Heat approximately 1 tbsp of oil over high heat in a wok or large skillet with sides. Once hot add half the chicken and cook, stirring once or twice for 3-5 minutes until chicken is no longer pink and starts to brown. Remove to a plate and repeat with remaining chicken.
I used thick noodles for this recipe, but feel free to use your favourite size. Â Fresh Chinese noodles can be found in the produce section of most supermarkets.
Layer the chicken breast between sheets of plastic wrap. Pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
In a small bowl combine oil, spices, adobo sauce and lime juice. Finely chop canned chipotle pepper and add to spice mixture. Stir mixture to create a paste and rub onto both sides of the chicken breasts. Cover, refrigerate until ready to use. Can be done up to 6 hours ahead.
When ready to assemble tacos, heat grill to medium high and cook chicken breast for 6-8 minutes per side, depending on how thin you pounded them. Remove from grill, cover with tin foil and allow to rest for 5 minutes before slicing.
Avocado Cream
Cut avocados in half and remove the stone. Scoop out flesh into a food processor, mini chopper or blender. Add all remaining ingredients except cilantro and blend until desired consistency. Stir in chopped cilantro, adjust salt seasoning as desired.
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