Mini Chicken Cutlets
Seasoned chicken breast slices are coated in egg and flour, then fried to golden-brown perfection, keeping the chicken tenderness and juiciness inside intact. The chicken cutlets are small enough for kids hands as finger food. You can make a bunch at once and freeze most of them for later.
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INGREDIENTS
- 2 medium chicken breasts (sliced)
Seasonings
- 1 tbsp chicken grilling seasoning
- 2/3 tsp smoked paprika
Dredging ingredients
- 1/2 cup flour
- 2 eggs
- 1 tbsp mayo
- 1 tbsp yellow mustard
- 1.5 tsp ketchup
- 1/3 tsp sea salt
INSTRUCTIONS
- Cut the chicken breast thin enough that the chicken cooks quickly, but thick enough that there is still some juicy meat and a good amount of chicken in the bite. So cut into even wide strips, approx. 5-6 (across the grain) 1 to 1.2 inch thick (2 to 3 cm).
- Add the dry seasonings and mix to coat evenly. Set aside.
- Pour the flour into another shallow bowl or plate.
- In another medium, shallow bowl, whisk together 2 eggs with a pinch of salt, mayo, yellow mustard and a touch of ketchup (optional) and mix until combined
- Pre-heat a pan (medium temperature) with a little bit of heat-resistant oil (like avocado oil) or ghee. Make sure it's really hot to avoid sticking to the pan.
- Coat 1 piece of chicken at a time in flour (fully covered) let excess drop off. Next dredge in egg mixture and let excess drop off and place straight into the pre-heated pan, a few chicken cutlets at a time so the pan doesn't get over-crowded.
- Cook on each side for approximately 3 minutes, or until the sides begin to turn golden brown. If the chicken cutlets are pretty thick make sure the sides are cooked too.Cut in the middle and check if it's done, if it's still raw, cover with a lid for 2 minutes.Flip and repeat for each cutlet until done. Add more grease for each round.
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