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Shift Into Fall with These Crispy Chicken Cutlets That You Can Make Ahead
Ingredients
  • 2 large egg yolks
  • ½ cup mayonnaise
  • 2 tsp. kosher salt
  • 4 lb. skinless, boneless chicken cutlets, pounded ¼” thick (for smaller pieces, quarter cutlet before pounding)
  • ¾ cup extra-virgin olive oil
  • 6 cups panko (Japanese breadcrumbs)
  • 2 Tbsp. mustard powder, garlic powder, finely grated Parmesan, or dried herbs (optional)
Steps
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