https://www.copymethat.com/r/pEeCg9OzW/chile-crisp-chicken-cutlets/
136519464
huOPlRl
pEeCg9OzW
2024-11-15 05:23:55
Chile Crisp Chicken Cutlets
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These savory, tangy, spicy chicken cutlets get their zest from an easy marinade of chile crisp, soy sauce and red wine vinegar. This recipe upgrades the standard breading procedure by whisking the excess marinade and eggs together, creating another layer of flavor before the chicken is encrusted in crunchy breadcrumbs. If time permits, leave the breaded cutlets in the refrigerator for at least an hour before frying to help create a durable crust and allow the marinade to more fully season the chicken. If you like, serve with a vibrant side of lightly wilted spinach and wedges of lemon.
Ingredients
- 3 tablespoons chile crisp (store-bought or homemade), plus more for serving
- 3 tablespoons soy sauce, plus more for serving
- 3 tablespoons red wine vinegar
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt (such as Diamond Crystal) or ¾ teaspoon fine sea salt
- 4 to 6 thin-sliced boneless, skinless chicken breasts (1¼ to 1½ pounds), see Tip
- 1½ cups panko bread crumbs
- ½ cup all-purpose flour
- Canola, grapeseed or other high-heat-friendly oil, for frying
- 2 large eggs
- Wilted spinach and lemon wedges (both optional), for serving
Note: Ingredients may have been altered from the original.
Steps
Directions at cooking.nytimes.com
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