Description
An Indian spin on the classic Italian breaded pounded chicken.
Ingredients
- 2 cups Flour
- 3 Tablespoons Madras Curry Powder, Divided
- 3 Tablespoons Turmeric, Divided
- 6 whole Eggs, Beaten
- 2 cups Panko Breadcrumbs
- 1 cup Corn Meal
- 12 whole Thin Cut Chicken Breasts
- 1 cup Canola Oil
Preparation
Set up your dredging stations: flour mixed with 1 tablespoon each of curry and turmeric, eggs with another tablespoon each of curry and turmeric, and finally, breadcrumbs and cornmeal with the remaining tablespoon each of curry and turmeric.
Take one chicken slice and dredge in flour. Shake off excess. Drop into egg wash. Let excess drip off. Finish by placing in the panko mixture. Press in the breading and let excess fall off.
Meanwhile, pour oil into your skillet and heat on medium high heat. Once oil is shimmering, add breaded chicken fillets. Do not overcrowd the pan. Cook each fillet 2–3 minutes each side. Move to a cooling rack and let the oil drain off. Continue frying fillets. When 6 to 8 are cooked and drained, place on a baking tray. Place into a 275ºF oven for 8–10 minutes. Let rest for a couple of minutes. Repeat process with the remaining chicken breasts.
Serve and enjoy!
