Hot 'n' crispy chicken cutlets recipe
Here is a delightful chicken cutlet recipe from the indomitable Molly Baz
While I certainly didn't grow up eating kimchi, breaded chicken cutlets made a weekly appearance on our family dinner table. More often than not they were accompanied by a small ramekin of steamed peas, and a plate of buttered egg noodles (truly delish).
These days I prefer to eat my chicken cutlets accompanied by a big refreshing pile of crunchy kimchi and a generous serving of this kimchi ranch dressing instead, but the sentiment is more or less the same: chicken cutlets RULE.
Ingredients - Serves 4
1 garlic clove
1 small bunch chives
¾ cup labneh or plain whole-milk Greek yogurt
2 large boneless, skinless chicken breasts or
4 chicken cutlets (about 2 pounds)
2 cups kimchi, plus
3 tablespoons kimchi brine
1 tablespoon plus
2 teaspoons onion powder
1¼ teaspoons cayenne pepper
½ cup mayonnaise
2 cups neutral oil, such as canola, vegetable, or grapeseed
2 cups panko bread crumbs
① Marinate the chicken:
✦ In a medium bowl, whisk together ¼ cup labneh, 3 tablespoons kimchi brine, 1 tablespoon onion powder, and 1¼ teaspoons cayenne pepper.
✦ Pat 2 chicken breasts dry and slice each in half lengthwise to create 2 thin cutlets. Season the cutlets all over with 2 teaspoons salt and transfer to the marinade, turning to coat. Marinate the chicken at least 15 minutes at room temperature and up to 8 hours in the fridge.
② Make the kimchi ranch:
✦ In a small bowl, whisk together ½ cup mayonnaise, 2 teaspoons onion powder, and ½ cup labneh.
✦ Finely grate 1 garlic clove and zest half of a lemon into the labneh-mayo mixture. Cut the lemon into wedges and set them aside for serving.
✦ Thinly slice half of the chives and stir them into the ranch. Slice the remaining chives on the bias into 1½-inch(ish)-long matchsticks for garnishing later.
✦ Finely chop ¾ cup kimchi and stir it into the ranch. If it looks a little thick, add a splash or two of water until it is swooshable and spreadable. Season with salt.
③ Heat the oil: In a large Dutch oven, heat 2 cups neutral oil over medium heat; the oil should be about 1½ inches deep. It’s ultimately going to need to reach about 400°F, so use a deep-frying thermometer to check from time to time and adjust the heat as needed to maintain that temp. If you don’t have a thermometer, throw a few pieces of panko in the oil, and if they sizzle like cray, you’re in the right ballpark for frying.
④ Bread the chicken:
✦ Place 2 cups panko in a medium bowl.
✦ Working one at a time, use tongs to dip each chicken cutlet into the panko and use your fingers to press and pack the panko onto the chicken until very well coated. Transfer to a plate.
⑤ Fry the chicken:
✦ Line a rimmed baking sheet or a large plate with paper towels.
✦ Once the oil reaches 400°F, working in 2 batches, fry the chicken cutlets until deeply golden brown all over, flipping halfway through, 3 to 5 minutes per side.*
✦ Transfer the cutlets to the paper-towel-lined baking sheet and season well with salt.**Transfer the cutlets to a cutting board and slice across the grain (perpendicular to the point of the breast) into ½-inch-thick pieces.
⑥ Plate ’em up: Spread some kimchi ranch on each plate, add the cutlets and the remaining 1¼ cups kimchi, top with the reserved chives, and serve extra ranch alongside.
*Adding them all at once will drastically reduce the oil temperature, and they won’t get all golden brown and crisp, which would truly be a bummer.
**As a general rule, anything that gets fried in oil should be seasoned as soon as it comes out of the oil, for best salt stickage.
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