Park Avenue Potluck: Bobby’s Crispy Chicken Cutlets
Although I have never walked Park Avenue, tonight I will be the guest of a Park Avenue hostess. We will be dining virtually with fellow foodies across the globe. I know. It sounds so Jetsons, but I am really excited to join the party. When I “overheard” The Naptime Chef’s conversation on Twitter, I had to know more. So, I invited myself to my first virtual dinner party. Not very classy, is it? But Kelsey was gracious enough to send me an invitation after my curiosity got the best of me. Kelsey is hosting the virtual dinner party to celebrate the publication of Park Avenue Potluck CELEBRATIONS (Rizzoli).
I was nervous about the recipe selection. Because I hail from the Deep South, I was concerned I might not be able to locate ingredients for my dish. Imagine my surprise when Kelsey e-mailed a recipe for fried chicken?! Really? Done. This recipe takes me to picnics in the country under expansive live oak trees sipping on ice-cold iced tea. While this chicken would be wonderful straight from the skillet, this Louisiana girl will take hers cold alongside homemade fried sweet potato chips and coleslaw for a Southern picnic feast.
Bobby’s Crisp Chicken Cutlets
Makes 8 servings
2 pounds skinless, boneless chicken breasts,
pounded to ½ inch thick
¾ cup all-purpose or whole wheat flour, or a mixture
Salt and freshly ground black pepper
2 large eggs
2 cups bread crumbs made from 10 ounces country bread,
crusts removed
2 teaspoons minced dill or other herb
2 tablespoons extra virgin olive oil
6 tablespoons (¾ stick) unsalted butter
Lemon wedges
Cut the chicken into strips about 1 inch by 2 inches. Season the flour with salt and pepper to taste and spread over a dinner plate. Beat the eggs with 2 tablespoons water in a shallow bowl. Place the bread crumbs on another plate and mix with the dill.
Dust the chicken strips with flour, dip in the egg, then coat with the bread crumbs. Arrange them on a platter, cover with plastic wrap, and refrigerate for at least 30 minutes and up to 2 hours.
Heat the oil and butter in a large skillet over medium-high heat until the butter is melted. Fry the chicken strips, turning each once, until lightly browned. Transfer to a serving platter and serve, either warm or at room temperature, with lemon wedges.
RSS Feed