Verano Chicken Cutlets
Pan-fried chicken cutlets, an American comfort classic, are made even more delicious with our zesty Verano Lemon Pepper and its green-pepper punch. Green peppercorns are freeze-dried to preserve their color and vegetal notes, unlike black pepper which is air dried. These cutlets are delicious served alongside roasted baby potatoes and quickly steamed broccolini. Cold or room temperature, they’re great in a sandwich or sliced to top a salad.
3 boneless skinless chicken breasts
¼ -½ cup neutral oil, for frying
Verano Lemon Pepper, for finishing
For dredging and breading:
1 cup all-purpose flour
1 teaspoon sea salt, divided
1 clove garlic, peeled and grated on a Microplane or crushed to a paste
2 cups fine, dry breadcrumbs
4 teaspoons Verano Lemon Pepper
Prep the chicken Use paper towel to pat the chicken breasts dry, transfer them to a plate, and pop them into the freezer for 10-15 minutes. (This is optional but makes cutting the breasts much easier.)
Prep a ‘breading station’ Set out three shallow trays or bowls near the stove. Mix the flour and ½ teaspoon of the salt into the first. Crack the eggs into the second, add 2 tablespoons of water, and the garlic; whisk to combine. Put the breadcrumbs, remaining ½ teaspoon salt, and lemon pepper into the third; stir to combine.
Cut and pound the chicken Pull the chicken breasts out of the freezer. Lay a chicken breast on a cutting board and lay your non-dominate palm on top. Use a very sharp knife to cut the breast in half, holding the blade parallel to the cutting board — you’ll end up with two thin cutlets. Repeat for the other two chicken breasts.
Lay a sheet of parchment on the counter, place a cutlet in the center, and cover with a second sheet of parchment. Use a meat pounder or heavy rolling pin to pound the cutlet until it is about 3/16-inch thick. Transfer it back to the plate and pound each of the remaining five cutlets the same way.
Bread and fry the cutlets Set a sheet pan near the stove and put a cooling rack into it. Lay paper towels on the cooling rack. Set a large, heavy skillet over medium heat and add oil to a depth of about 1/4-inch.
Dip both sides of a cutlet into the flour, shake off the excess to leave only a thin coating. Dip the cutlet into the egg mixture and then into the tray of seasoned crumbs, patting the crumbs with your fingers to ensure the breast is well coated.
Flick a tiny drop of water onto the oil in the skillet; if it sizzles and splatters, the oil is hot enough. Add the breaded cutlet to the oil, bread another one in the same way and add it to the pan. Don’t crowd the pan.
Cook the cutlets for about 3 minutes until the bottoms are golden brown, then turn them over and cook the other sides for another 3 minutes, until they too are golden. Transfer the cutlets to the cooling rack. Bread and fry the remaining cutlets.
Sprinkle a pinch more Verano Lemon Pepper over the cutlets just before serving for an extra pop of flavor.