Start to finish: 30 minutes
Servings: 4 to 6
Ingredients:
2 large eggs
Kosher salt
1/2 cup all-purpose flour
2 cups panko breadcrumbs
2 tablespoons chili powder OR curry powder OR harissa spice blend OR shichimi togarashi
Six 4-ounce chicken cutlets (about ¼ inch thick)
1/2 cup neutral oil, divided
Method:
Beat the eggs with 1 teaspoon salt. Place the flour in a second bowl and the panko in a third; stir 1 teaspoon salt into each, then stir the chili powder into the panko. One at a time, coat the cutlets on both sides with flour, dip into the eggs, then coat both sides with panko, pressing to adhere. In a large nonstick skillet, heat ¼ cup of oil until shimmering. Add 3 cutlets and brown on both sides, then transfer to a wire rack. Add the remaining ¼ cup oil and cook the remaining cutlets in the same way.
Dipping Sauces for Crispy Cutlets
Tangy Soy-Sesame Sauce
In a small bowl, stir together 1/2 cup soy sauce, ¼ cup unseasoned rice vinegar and 1 teaspoon toasted sesame oil. Makes ¾ cup.
Yogurt-Chutney Sauce
In a small bowl, stir together 1 cup whole-milk plain yogurt, 3 tablespoons mango chutney, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Makes 1¼ cups.
Yogurt-Tahini Sauce
In a small bowl, stir together 1 cup whole-milk plain yogurt, 2 tablespoons tahini, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Makes 1 cup.
Sour Cream and Lime Sauce
In a small bowl, stir together 1 cup sour cream, the grated zest and juice of 1 lime, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Makes 1 cup.
Sriracha-Mayo Sauce
In a small bowl, stir together 2 tablespoons Sriracha and ⅓ cup each mayonnaise and ketchup. Makes ¾ cup.
