Pan-Fried Chicken Cutlets

get cooking. BONUS RECIPE
Recipe by Mollie Katzen
© 2009 by Tante Malka, Inc.
Yield: 2 servings

Pounding boneless chicken breast fillets into big, floppy, flat cutlets is a great way to express your assertive, energetic side. Then you get to dredge the chicken in flour, egg, and bread crumbs, which is a fun project that will bring back fond memories of kindergarten craft-time. And the delicious, quickly cooked results will fortify you (and make you happy) so you can do this whole thing again tomorrow!

For the set-up, you will need three plates, a pie pan or baking dish, and a 10- to 12-inch skillet or frying pan. You'll be frying the cutlets one at a time, because they get very wide when flattened, and each one takes up the whole pan. So the first one needs to wait for the second one (it's only minutes on the stove) in order for everyone to eat together. No worries – it will stay nice and warm.

Ingredient note: Panko is the name of a kind of very light, coarse-textured Japanese-style breadcrumbs, often sold in either the Asian section of supermarkets or with the breadcrumbs, packed in a box or bag. The porous texture and rough, oblong shape of panko crumbs makes them the absolute best choice for when you want to create an extremely-yet-delicately crisp outer coating in any pan-fried or baked food. If you can't find panko, use ordinary unseasoned breadcrumbs. Their finer, more powdery texture still works for coating, but the result will be less crunchy and light.

2 tablespoons unbleached all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup panko (Japanese-style breadcrumbs, see note above)
2 boneless skinless chicken breast fillets (about 8 ounces each)
1 large egg
1 teaspoon water
2 tablespoons olive oil

On the first plate, combine the flour, salt, and pepper. Mix with a fork until uniform.
Sprinkle the panko onto the second plate and spread it out.
Break the egg into the pie pan or baking dish. Beat it with a fork or a small whisk, adding a teaspoon of water as you go. When no egg white remains visible, stop beating and set aside.
Place the chicken fillets side by side on a large piece of waxed paper or plastic wrap (or just open the paper they're wrapped in, if they're wrapped in paper), then cover them with another large piece of waxed paper or plastic wrap. Begin pounding the fillets with any blunt object that works for you (a rolling pin, a wooden bread board with a handle, a hardcover book, a mallet...), making sure the top surface of the meat stays covered. Keep whacking away, trying to hit the fillets evenly, as they flatten out. You're going to continue the assault until they are uniformly 1/4-inch thick. You can do it! (And it's truly fun.)
One at a time, press the flattened fillets into the flour mixture until they are lightly coated all over. Shake off any excess flour back onto the plate. Then dip the fillets into the egg, allowing any excess egg to drip off back into the bowl. Finally, put each moistened filet into the panko mixture, pressing it down firmly, so the crumbs will adhere. Turn it over, and press the second side into the crumbs until the fillet becomes completely coated all over. Shake off any extra panko mixture, then transfer each coated filet to the other plate.
Place a large (10 to 12-inch) heavy skillet over medium heat and wait for about a minute. Pour in 1 tablespoon of the olive oil and swirl to coat the pan.
Carefully transfer one of the coated fillets to the hot pan. Cook undisturbed for 2 to 3 minutes, or until deep golden brown on the bottom. Use a metal spatula to carefully loosen the fillet, being careful to keep its coating intact. Flip it over, and cook on the second side for another 2 to 3 minutes, or until it turns a deep golden brown, and the fillet is tender enough to be cut into easily by the spatula. If necessary, cook a minute or so longer. Transfer to a plate, and repeat with the second piece (using the other tablespoon of olive oil.