Sesame Chicken Cutlets Recipes

THE BEST CHICKEN CUTLETS

Steps:

• Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
• Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
• Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
• Beat the eggs with 1 tablespoon water in a second shallow dish.
• Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
• Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
• Serve with lemon wedges, if desired.

THYME-AND-SESAME-CRUSTED CHICKEN THIGHS

Steps:

• Whisk flour with a pinch each of salt and pepper in a shallow dish. Whisk eggs in a separate dish. Stir together panko, sesame seeds, and thyme in a third shallow dish. Season chicken with salt and pepper, then dredge in flour, shaking off excess. Dip in eggs, allowing excess to drip off, and coat with panko mixture, patting to adhere.
• Pour enough oil into a large skillet to come about 1/4 inch up sides. Heat over medium-high until a panko crumb dropped in sizzles instantly. Add cutlets in a single layer (work in batches, if necessary); cook until undersides are golden brown, 2 to 4 minutes (if browning too quickly, reduce heat). Flip and cook until second side is brown and chicken is cooked through, 2 to 3 minutes more. Transfer to a wire rack to drain. Season with salt and serve.

SESAME CHICKEN CUTLETS

Steps:

• In a bowl, mix the sesame oil and teriyaki sauce until blended, add chicken and toss to coat.
• In a shallow dish, mix bread crumbs, sesame seeds, ginger and garlic.
• Coat each cutlet with bread crumb mixture and pat meat so crumbs stick.
• Refrigerate 30 minutes.
• In a large, nonstick skillet, heat oil over medium heat and add chicken to pan.
• Cook for approximately 5-6 minutes on each side or until
• golden and crisp and longer pink in center.
• Serve immediately.

SESAME CHICKEN CUTLETS

Steps:

• In a medium-size bowl, mix the sesame oil and teriyaki sauce until well blended. Add the cutlets, tossing to coat. On a sheet of waxed paper or in a shallow dish, mix the bread crumbs, sesame seeds, ginger, and garlic. Coat each cutlet with the bread crumb mixture, patting the meat so the crumbs adhere. Refrigerate for at least 30 minutes. In a large nonstick skillet, heat the oil over medium heat. Add the chicken cutlets and cook for 5 to 6 minutes on each side, or until golden and crisp and no longer pink in the center. Transfer the cutlets to serving plates. Garnish with lemon slices and parsley and serve right away. MAKE AHEAD: Prepare the recipe through step 3 but do not refrigerate (the recipe can also be multiplied). Place the coated chicken cutlets in a single layer on a waxed paper-lined tray or baking sheet for 1 to 2 hours, or until firm. (This is called flash-freezing.) Pack in plastic freezer bags and freeze up to 4 months.