Mango Chicken Cutlets Food

THE BEST CHICKEN CUTLETS

Steps:

• Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
• Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
• Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
• Beat the eggs with 1 tablespoon water in a second shallow dish.
• Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
• Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
• Serve with lemon wedges, if desired.

MANGO CHICKEN CUTLETS

Steps:

• 1. Spray a large baking pan with pam and set aside. Season chicken cutlets on both sides with salt, pepper, onion powder and garlic powders. Lightly pound cutlets with a mallet to tenderize and pound in the seasonings.
• 2. Mix the Kitchen Bouquet and soy sauce together in a small bowl.
• 3. Heat a small amount of olive oil in a large skillet. Add chicken cutlets to the hot skillet and brush both sides with the kitchen bouquet and soy sauce mixture. Brown cutlets well on both sides, but do not cook through. You may have to do this in small batches so you don't crowd the chicken so they can brown well. As they are browned, place them in a single layer in the prepared baking pan. Pour any liquid from the skillet onto the chicken. Pour any left over browning/soy mixture over the chicken as well.
• 4. Cut the mangos into chunks and place in a mixing bowl. If the mangos are really juicy squeeze the excess juice from the skins and pit into the bowl as well. Chop the onion. Add chopped onion to the mangos and mix well.
• 5. Spread the mango/onion mixture over the browned chicken and spread evenly. Add the 1/2 cup of water to the pan. Don't pour it over the mangos, just add it to the sides. Sprinkle with Paprika if using. The paprika gives it a nice color. Bake in a 350 degree oven uncovered for 40-45 minutes. Remove from oven and serve over rice or noodles.