4 boneless chicken breasts
1 c. all-purpose flour
2 tsp. freshly ground black pepper
1 Tbs. kosher salt
2 tsp. paprika
1½ cups Panko breadcrumbs, finely ground
4 Tbs. vegetable oil
Mix flour with salt and pepper and pour on a plate. Whisk the eggs and pour onto shallow plate with a high edge. Pour Panko on another plate. Place the cutlets in between 2 pieces of parchment paper. Using a rolling pin, beat cutlets until one inch thick. One at a time, dip each chicken breast in the flour mixture, followed by the egg mixture and finally the breadcrumbs, making sure the entire breast is covered. Heat vegetable oil in a medium sized pan on a high flame. Turn heat down to medium high and place the chicken in the pan. Fry until golden on one side, approximately 4-5 minutes, and then flip over and repeat. Remove from oil and place on paper towel to remove excess oil. Repeat with all cutlets, keeping cooked ones warm in a very low heated oven until ready to serve.
Yield: Serves 4
Eden Grinshpan, the host of the Cooking Channel special Eden Eats, takes viewers around the world in her 24-hour food adventure without ever using her passport. Classically trained at Le Cordon Bleu, a leading culinary school in London, she studied both pastry and cuisine. After two years, Grinshpan graduated with the Grande Diplome and traveled to India, Southeast Asia and Israel, taking cooking classes and volunteering with various organizations, including the orphanage, Ramana’s Garden.
Filed under: Main Course