This is not your same old boring chicken cutlets. No longer will you have to bore yourself ( or your family) with thick pieces of dry chicken breast hidd.en underneath breadcrumbs. No more frying to make them juicier and no more baking only to find that the crust is pale and even soggy. This is what I do and it is always yummy ! try it and let me know what you think !
Chicken thighs ( I highly insist on thighs but if you must, use breasts)
1 or 2 eggs depending on how many cutlets you are going to make
equal parts italian style breadcrumbs, sliced almonds and salted pretzels.
Take your cut of meat and place it on your cutting board and cover it with a plastic wrap. Now, pound it thin–this will ensure quick cooking and even at a high temperature, it will quick faster before it gets a chance to dry out.
Meanwhile, pulse the pretzels, nuts ( you could use peanuts, cashews or walnuts) and breadcrumbs. The breadcrumbs bring the familiar flavor of a cutlet, the pretzels add salt and crunch and the nuts adds richness and moisture from their oils.
Dip the pieces of chicken in the beaten egg and transfer to crumb mixture.
Be patient and loving at this step and really press on the crumbs. If you want a thicker crust, redip in egg and press on the crumbs for a second time.
Arrange chicken on a cooling rack placed on top of a baking sheet and put this into the fridge for a few hours. At this step you could freeze the cutlets for later or even keep in the fridge overnight. I normally prepare the cutlets in the morning and bake them right before dinner.
Preheat oven to 350F
Bring the chicken out of the fridge/ freezer and give them a light coating of cooking spray and bake for 15-20 mins.
Serve hot with your choice of sides. I had left over roasted vegetables to serve with the cutlets.
I hope you enjoy this recipe !