Food Network Magazine - (09)September 2020

1 large egg

4 chicken cutlets (about 4 ounces each)

Kosher salt and freshly ground pepper

⅓ cup vegetable oil

1.

CRUSTED CHICKEN CUTLETS

ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4

Crush 2 cups
in a resealable
plastic bag with
a rolling pin.

Crush 4 cups

small twists in

a food processor.

Crush 3 cups in

a food processor.

Give your usual

chicken cutlets a new kind of crust.

Crush 3 cups

in a food processor.

Crush 3 cups (one 5-ounce bag)

in a food processor.

46 FOOD NETWORK MAGAZINE

fun

cooking

CHICKEN PHOTOS: TED + CHELSEA CAVANAUGH; FOOD STYLING: JAMIE KIMM. CRACKERS, PITA CHIPS, PLANTAIN CHIPS AND PRETZELS: GETTY IMAGES. CEREAL: SHUTTERSTOCK.

2 to 4 cups cereal, crackers, pretzels or chips, crushed

Beat the egg in a shallow dish. Put your desired coating in

a separate shallow dish. Season t he chicken all over w ith salt

and pepper. Dip in t he egg, letting the excess d rip off, then "···~~!~~~

firmly press in the coating, making sure to coat both sides.

2. Heat the vegetable oil in a large nonstick skillet over
   medium-high heat. Working in two batches, add t he
   chicken and cook until c risp and cooked through,
   4 to 5 minutes per side, adjusting the heat as needed if the
   coating is browning too quickly. Drain on a paper towel-lined
   plate; season with salt.

Crisp Rice

Cereal

<IIIII Pretzels

Pita Chips..,.

<IIIII Cheese

Crackers

• 
  


• 
  

  Plantain Chips