Chile Crisp Chicken Cutlets
Updated March 28, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons chile crisp (store-bought or homemade), plus more for serving
- 3tablespoons soy sauce, plus more for serving
- 3tablespoons red wine vinegar
- 2tablespoons granulated sugar
- 2teaspoons kosher salt (such as Diamond Crystal) or ¾ teaspoon fine sea salt
- 4 to 6thin-sliced boneless, skinless chicken breasts (1¼ to 1½ pounds), see Tip
- 1½cups panko bread crumbs
- ½cup all-purpose flour
- Canola, grapeseed or other high-heat-friendly oil, for frying
- 2large eggs
- Wilted spinach and lemon wedges (both optional), for serving
Nutritional analysis per serving (4 servings)
740 calories; 46 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 12 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 43 grams protein; 809 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, whisk together the chile crisp, soy sauce, vinegar, sugar and salt to dissolve sugar and salt. Add the chicken to the bowl and turn to coat. (Chicken can sit refrigerated, covered, in the marinade for up to 8 hours.)
- Step 2
Meanwhile, place panko in a wide, shallow bowl or plate; place flour in another shallow dish. One at a time, lift a cutlet out of the bowl, let excess marinade drip back in, then dip in flour to coat all over.
- Step 3
Whisk eggs into remaining marinade. Working with one cutlet at a time, shake off excess flour then dip it in the eggy marinade to coat. Shake off excess, then dip both sides in panko and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
- Step 4
In a 10-inch skillet, heat about ¼ inch of oil over medium. Line a plate with paper towels. Once oil is hot (a piece of panko dropped into the pan should sizzle immediately), fry two cutlets at a time until golden-brown underneath, 2 to 3 minutes. Turn cutlets over and continue frying until golden-brown with an orange tint all over. Transfer to prepared plate and sprinkle lightly with salt all over. Repeat with the remaining cutlets.
- Step 5
Serve the cutlets hot, with wilted greens, lemon wedges and more chile crisp and soy, if desired.
- If you can’t find thin-sliced chicken cutlets, you can use regular boneless, skinless chicken breasts and either cut them in half then pound them to about ¼-inch thickness or lay the chicken flat on a cutting board and slice each breast in half horizontally so you end up with thin cutlets.
Private Notes
Comments
I baked these breaded “chicken Katsu” pieces on a wire rack over a baking sheet at 400°F for about 30 minutes. No slaving over an oil-frying mess, and just as crispy. The key is to pre-toast panko crumbs with a bit of oil in a frying pan - it only takes a few minutes. It’s a method I learned from Nami of the JOC fame.
Hey Nancy, so happy you enjoyed! If you have time, try leaving the breaded cutlets in the refrigerator for a little while, 30 minutes, an hour or even a few hours before frying. It will help set the crust, so it's more durable sticks to that cutlet :)
Chile Crisp is a Chinese condiment made up if oil, chilies, garlic, shallots, black beans etc. it is fabulous and much more than the sum of its parts. Sorry if you were joking or being ironic.
I thought it would be much more spicy than it was. Very plebeian recipe. Made exactly as written.
Made these using boneless pork loin chops, which I pounded thin. Toasted panko in skillet with a bit of oil prior to coating the chops, as suggested by another user. Baked on 400 oven for 30 minutes, turning halfway. Served with rice and Asian slaw. Delicious.
In Mexico, they have a cut of chicken called "Milanese." Perfect for this recipe. Easy to find in Mexico, but lots of Latino carnicerias opening near us in US, it may be worth looking for pollo Milanese.