Chicken Cutlets (Ferakh Paneh)

Serves 1
instagram.com

Directions

  1. 1Wash the chicken breasts with water and a little vinegar, rinse well, and trim any excess.
  2. 2Wash the chicken breasts with water and a little vinegar, rinse well, and trim any excess.
  3. 3Wash the chicken breasts with water and a little vinegar, rinse well, and trim any excess.
  4. 4Cut the chicken vertically, against the grain, to break up muscle fibers.
  5. 5Cut the chicken vertically, against the grain, to break up muscle fibers.
  6. 6Cut the chicken vertically, against the grain, to break up muscle fibers.
  7. 7In a bowl, add three eggs, about a quarter to half a bottle of Italian dressing, and a little salt and pepper.
  8. 8In a bowl, add three eggs, about a quarter to half a bottle of Italian dressing, and a little salt and pepper.
  9. 9In a bowl, add three eggs, about a quarter to half a bottle of Italian dressing, and a little salt and pepper.
  10. 10Mix the egg marinade well, then add the chicken.
  11. 11Mix the egg marinade well, then add the chicken.
  12. 12Mix the egg marinade well, then add the chicken.
  13. 13Let the chicken marinate for at least 30 minutes; longer is fine.
  14. 14Let the chicken marinate for at least 30 minutes; longer is fine.
  15. 15Let the chicken marinate for at least 30 minutes; longer is fine.
  16. 16Mix seasoned panko breadcrumbs with grated Parmesan cheese for the coating.
  17. 17Mix seasoned panko breadcrumbs with grated Parmesan cheese for the coating.
  18. 18Mix seasoned panko breadcrumbs with grated Parmesan cheese for the coating.
  19. 19Coat the chicken pieces well with the breadcrumb mixture and press down; they should flatten easily.
  20. 20Coat the chicken pieces well with the breadcrumb mixture and press down; they should flatten easily.
  21. 21Coat the chicken pieces well with the breadcrumb mixture and press down; they should flatten easily.
  22. 22Heat oil in a pan until hot.
  23. 23Heat oil in a pan until hot.
  24. 24Heat oil in a pan until hot.
  25. 25Fry the chicken, flipping once it starts browning around the edges, about 3 to 4 minutes per side depending on thickness.
  26. 26Fry the chicken, flipping once it starts browning around the edges, about 3 to 4 minutes per side depending on thickness.
  27. 27Fry the chicken, flipping once it starts browning around the edges, about 3 to 4 minutes per side depending on thickness.
  28. 28Once done, transfer the chicken to a rack to drip off excess oil, or use a plate with paper towels.
  29. 29Once done, transfer the chicken to a rack to drip off excess oil, or use a plate with paper towels.
  30. 30Once done, transfer the chicken to a rack to drip off excess oil, or use a plate with paper towels.

Ingredients

  • 2 to 3 thick chicken breasts
  • 2 to 3 thick chicken breasts
  • 2 to 3 thick chicken breasts
  • little vinegar
  • little vinegar
  • little vinegar
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 0.25 to 0.5 bottle Italian dressing
  • 0.25 to 0.5 bottle Italian dressing
  • 0.25 to 0.5 bottle Italian dressing
  • little salt
  • little salt
  • little salt
  • little pepper
  • little pepper
  • little pepper
  • seasoned panko breadcrumbs
  • seasoned panko breadcrumbs
  • seasoned panko breadcrumbs
  • grated Parmesan cheese
  • grated Parmesan cheese
  • grated Parmesan cheese
  • oil
  • oil
  • oil

Equipment

bowlrackpaper towels

Tips

  • Cutting chicken vertically against the grain breaks muscle fibers, making it more tender and easier to flatten without a meat mallet.
  • Italian dressing tenderizes and flavors the chicken due to its oil, acid, and seasoning.
  • Marinating for at least 30 minutes (or longer) is recommended.
  • A hack suggests adding a carrot to the oil to prevent it from burning, though its effectiveness is not confirmed.
  • Keep an eye on the chicken while frying, especially the pieces in the center, as they cook faster.