35 minutes
A delicious and crispy chicken cutlet dish with a sour cream and onion crust, perfect for a savory meal.
Boneless, Skinless Chicken Breasts, halved horizontally and pounded to 1/8-inch thick
each
to taste
to taste
cups
Chives, thinly sliced
cups
tablespoons
Panko bread crumbs
cups
to cover bottom of skillet
Lemon, cut into wedges
each
1. Season Chicken
Pat the chicken dry and generously season both sides with salt and black pepper.
2. Prepare Marinade
In a medium bowl, stir together the sour cream, chives, and 1 tablespoon of onion powder. Season with salt and black pepper. Add the chicken to the bowl, turning each piece to fully coat in the marinade. Cover and refrigerate for up to 8 hours, or marinate briefly if short on time.
3. Prepare Breading
Combine the panko bread crumbs with the remaining tablespoon of onion powder in a shallow bowl or on a lipped plate. Season lightly with salt and black pepper.
4. Bread Chicken
Press each piece of marinated chicken into the panko mixture, ensuring an even, crunchy coating on both sides.
5. Fry Chicken
Heat a large skillet over medium-high heat and add enough canola oil to cover the bottom to about 1/8-inch deep. When the oil is ready, carefully place the chicken cutlets into the hot oil. Cook until golden brown and crispy, about 3 to 5 minutes per side. Transfer to a plate lined with paper towels to drain excess oil and sprinkle lightly with salt.
6. Serve
Arrange the chicken cutlets on a platter and sprinkle with additional chives. Serve with lemon wedges for squeezing over the top.
Substitute chicken with Pork Cutlets with a mustard and pretzel crust, Turkey Cutlets with a pecan and sage crumb, or Fish Fillets crusted with crushed saltine crackers and Old Bay seasoning.
Try Parmesan & Herb Crusted with grated Parmesan cheese and Italian herbs, Spicy Chipotle & Lime with sour cream blended with chipotle peppers and lime zest, or Lemon & Dill Greek Yogurt with Greek yogurt mixed with lemon zest and dill.
Use alternative elements like Panko Breadcrumbs for a lighter crust, Crushed Potato Chips/Cornflakes for extra crunchiness, or Ground Nuts or Seeds for a gluten-free and nuttier flavor.
Mix grated Parmesan or Pecorino Romano into the breadcrumb mixture for a nutty, cheesy crust; or try adding crumbled feta into the sour cream mix for a tangy kick.
Use Mayonnaise as a base for richness, Mustard for a tangy flavor and crumb adhesion, or Hummus for a Mediterranean, vegan-friendly option.
Choose high-quality chicken breasts and pound them to an even thickness of about 1/4 to 1/2 inch. Brine your chicken cutlets for a few hours in a saltwater solution to retain moisture and enhance flavor.
Consider baking the chicken cutlets on a wire rack set over a baking sheet in a preheated oven at around 400°F for a crisp all-around crust. If pan-frying, use an oil with a high smoke point and don't overcrowd the pan.
Use homemade crispy fried onions for the crust and add a mix of finely chopped fresh chives or scallions for a fresh onion kick.
Chicken should reach an internal temperature of 165°F. Use a meat thermometer for accuracy and rest the chicken after cooking to allow the juices to redistribute.
Season the chicken cutlets themselves with salt, pepper, and perhaps a hint of garlic powder to create a depth of flavor that permeates through the dish.
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