Escalopes de poulet panées épicées

Ingrédients

• 2 chicken breasts
• 1/2 cup flour
• 2 eggs
• 2 cups breadcrumbs (I used Panko)
• 1/2 cup Cotija cheese
• oil
• butter (optional)
• 2 tablespoons crushed New Mexican chile
• 1 teaspoon chipotle powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• freshly cracked black pepper

Préparation

1. 1

   Start by preparing the chicken. Each chicken breast gets cut in half horizontally and pounded down with a mallet or skillet. Use plastic or parchment paper to surround the cutlets when pounding them down. Ideally you end up with four even thickness chicken cutlets.

2. 2

   Add the listed spice mixture ingredients to a bowl and combine well. (Keep in mind that there's lots of leeway on the spice mixture so feel free to use what you have.)

3. 3

   Combine the spice mixture with 2 cups of bread crumbs and 1/2 cup of crumbled Cotija cheese.

4. 4

   Your cutlet assembly line will have three stops. The first is a plate with 1/2 cup of flour, followed by a bowl with 2 whisked eggs, and then the seasoned breadcrumbs. Dredge each cutlet in the flour, eggs, and breadcrumbs. Be sure to push the breadcrumbs into the chicken to create an even layer.

5. 5

   Heat up a skillet over medium-high heat. Add a thin layer of oil (you can optionally add a knob of butter). When the pan is hot cook the chicken cutlets for 2-3 minutes per side.

6. 6

   Let the chicken rest for a few minutes and then serve immediately.