Chicken Cutlets with Honey, Peppers, and Parm
Having written an entire cookbook of the best chicken dinners, I’ve earned the right the be discerning about chicken recipes. So imagine my surprise when the first chicken recipe created by someone other than me that I’m inspired to share comes from Open Wide, a cookbook by music producer and (currently) Mr. Selena Gomez, Benny Blanco.
When I first spied the recipe, I figured that I’d make my chicken cutlets and just copy the honey, peppers, and Parm that Benny includes in his. But when I cracked the book open, I decided to put his whole recipe to the test. And it passed with flying colors.
My entire family loved this. And, yes, you can just copy the honey, peppers, and Parm part the way I almost did — because you have a chicken cutlet recipe you love, right? If you don’t, or if you’re curious to try this one out, it’s honestly, one of the best cutlets I’ve cooked and it’s also easy as far as cutlets go since the breading process is only egg wash and breadcrumbs. No flour! And it works great. Even if you cheat and buy thin-cut chicken breasts to skip step one. (Highly recommended.)
Ingredients
8 boneless skinless chicken breasts, pounded thin
1 cup panko
1 cup Italian seasoned dry breadcrumbs (such as Progresso)
1/2 tablespoon kosher salt
1/2 tablespoon freshly ground pepper
1/2 cup grated parmesan cheese, plus extra for grating on top of the cutlets
2 eggs
1/4 cup water
1 stick unsalted butter
Olive oil
Honey, for drizzling
1/2 cup sliced pepperoncini or banana peppers
Flaky salt
If your chicken breasts aren’t already pounded, slice them in half, butterflying them open into two pieces. Arrange them on a cutting board between two pieces of plastic wrap and pound them thin and evenly (about 1/4-inch), using whatever heavy thing you have (meat mallet, cast-iron skillet, a wine bottle).
In a large shallow bowl, pie plate, or cake pan, mix together the panko, dry breadcrumbs, salt, pepper, and parmesan cheese. In another similar bowl or vessel, add the eggs and water, and whisk until well combined.
Keeping one hand dry, use one hand to season the chicken with salt and pepper, and then transfer it to the egg mixture. Make sure it is completely coated with egg, and let the excess drip off for a moment before dunking it into the breadcrumbs. Make sure the chicken is evenly coated with breadcrumbs and set on a plate or a sheet pan. Repeat with all the chicken.
In a large skillet, melt the butter and add a good drizzle of olive oil. Throw a couple of breadcrumbs into the pan and if they sizzle, you’re ready to start frying. Add the chicken and adjust the heat so that none of the breadcrumbs or butter solids burn — keep it at a steady medium. If the butter gets really dark, you might need to carefully transfer it to a heat-safe container to dispose of later, and start fresh for the remaining chicken. Any burnt bits in there will stick to the chicken, and you don’t want that to happen. The chicken will take 4 to 5 minutes per side. Transfer to paper towel-lined plates as you go.
To serve, drizzle with a generous drizzle of honey and grate a mountain of parm over the top of the cutlets. Sprinkle with the sliced peppers and a little flaky salt and see if it makes it to the table.
