Peanut Chicken Scaloppine

 

Work in two batches so you don't crowd the cutlets in the pan.

What you will need

4 (4-oz.) chicken breast cutlets

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/4 cup all-purpose flour

2 large eggs, lightly beaten

1 cup panko (Japanese breadcrumbs)

1/2 cup salted dry-roasted peanuts, finely chopped

4 tablespoons canola oil

Squash Ribbon Salad

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