Chicken Cutlets (Ferakh Paneh)
Serves 1
Directions
- 1Wash the chicken breasts with water and a little vinegar, rinse well, and trim any excess.
- 2Cut the chicken vertically, against the grain, to break up muscle fibers.
- 3In a bowl, add three eggs, about a quarter to half a bottle of Italian dressing, and a little salt and pepper.
- 4Mix the egg marinade well, then add the chicken.
- 5Let the chicken marinate for at least 30 minutes; longer is fine.
- 6Mix seasoned panko breadcrumbs with grated Parmesan cheese for the coating.
- 7Coat the chicken pieces well with the breadcrumb mixture and press down; they should flatten easily.
- 8Heat oil in a pan until hot.
- 9Fry the chicken, flipping once it starts browning around the edges, about 3 to 4 minutes per side depending on thickness.
- 10Once 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
- little vinegar
- 3 eggs
- 0.25 to 0.5 bottle Italian dressing
- little salt
- little pepper
- seasoned panko breadcrumbs
- grated Parmesan cheese
- 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.
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