I bought some nice thin chicken cutlets the other day at the grocery, a little time-saver. No need to pound them to an even thinness myself.
I prepared them day before yesterday by dredging them in flour, then egg, then slightly crushed, seasoned panko, while the skillet was preheating. It only took a few minutes on each side to get them nicely golden brown. I stuck them in the oven to keep warm since I had to do two batches.
We ate them plain, no sauce, no condiments; we just enjoyed the crunchy chicken. The seasonings were just salt and pepper and a little Lawry’s salt since I was too lazy to think up my own original mix.
We are having chicken again today – chicken thighs, tossed salad, baked potato, and the leftover green beans. I’m thinking I will make devilled chicken thighs. That’s nice and tasty, and will go well with the baked potato. I’ll probably make a relatively mild salad dressing, nothing too tangy.
If I have time, I’ll add some photos of the chicken as I prepare it.
Here’s how I fix Devilled Chicken:
(1.) First the ingredients:
2 T. catsup, 2 T. Worcestershire sauce, 1 t. anchovy paste, 2 T. Mango Chutney, 1 t. grated nutmeg (powdered works fine, too), salt and pepper to taste, 1 T. melted butter, a few drops of your favorite hot sauce. Oh yeah, 4 chicken thighs (sure, you can use whatever chicken pieces you want.)
(2.) The method:
Mix all the ingredients except the chicken.
Paint the chicken thighs with the mixture.
Bake 350 for 30 minutes, turn, paint the other side. Bake 30 more minutes. (It might not take that long. It depends on how big the chicken pieces are and whether or not you are baking other things in the oven. Always check the chicken by slicing into it and checking to make sure the juices aren’t pink.)
Did you notice my ancient roasting pan? Although caked with the “funk of forty thousand years” it still works. It’s just the right size for 4 chicken thighs, 4 legs or 2 breasts and it fits easily in the dishwasher. I keep looking for a nonstick one that size, about 7 x 11. Nonstick would be nice. Then it wouldn’t look so disgusting. Once a year or so, I do a scouring job on it, but it still looks pretty bad afterwards.