Sesame Cornflake Chicken Cutlets
Super crispy chicken cutlets coated in a cornflake sesame breading
Equipment
- Heavy Bottom Skillet (Cast Iron)
Ingredients
- 3 chicken breasts cut thin and pounded out approx. 7-9 cutlets
- 5 cups cornflakes
- 5 tbsp sesame seeds
- canola oil pan for frying
- Salt Kosher
- 1/4 tsp Pepper freshly ground
- 2 eggs
Instructions
- Prep your chicken. Cut breasts into cutlets, if not already, and pound out. Using 1/2 tsp, salt the cutlets before breading.
- In a food processor break down the cornflakes until the consistency is a fine breading with some smaller pieces (see image above). Add breadcrumbs to a large plate with sesame seeds, 1 tsp of salt, and pepper.
- On another small plate beat the eggs.
- In a cast iron or other large skillet heat up a generous amount of canola oil, or another high smoke point oil. There should be 1/2 inch of oil so adjust the amount for the pan you have. Heat oil up on low-medium.
- Right before oil has heated up (give the pan a little lift, if the oil moves fast its good to go) start breading the amount of chicken cutlets that will fit in the pan. (we don't pre-bread the cutlets). Dip the cutlet in egg, then directly into the bread crumb mixture. Using your hands make sure the cutlet is evenly coated.
- Once coated place the cutlet into the pan slowly. Cook time will vary depending on heat, pan, and thickness of the cutlet. Flip approximately after 4-5 min or until side is golden brown. Give the other side another 4-5 minutes or until done and transfer over to a wire cooling rack. with a pinch of salt, salt the cutlets once more.
- Continue above breading and cooking steps until all cutlets are done. *You might have to add more oil in between batches.
Notes
- If the cutlets aren't browning in the 4-5 minutes your heat is too low. Likewise if they are burning before that time your heat is too high.