Rooster has at all times been one in every of my favourite meals to eat. From the time I used to be a child to the current day I like to eat hen in all it varied Epicurean delights. So this week I needed to take a crack at making this tasty “Rooster Cutlet” recipe at residence.
It is rather easy to do and in much less time that it takes a hen to cross the street, you may have dinner on the desk for your loved ones. I wish to serve this with a big backyard salad on the aspect. You may also let the hen cool after which slice it to placed on high of your salad.
- 3/4 cup all-purpose flour
- 2 massive eggs
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1/4 cup grated Parmesan
- 1 tablespoon mustard powder
- Kosher salt, freshly floor pepper
- 4 small skinless, boneless hen cutlets (about 1 1/2 kilos whole), pounded to 1/4″ thickness
- 8 tablespoons olive oil, divided
- 1 lemon, halved
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1. Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Mix panko, Parmesan, and mustard powder in a 3rd shallow bowl and season combination with salt and pepper.
2. Season hen with salt and pepper, then dredge in flour, shaking off any extra.
3. Switch to bowl with overwhelmed egg and switch to coat. Carry from bowl, permitting extra to drip again into bowl. Coat with panko combination, urgent to stick.
4. Warmth 6 tablespoons oil in a big heavy skillet or a cast-iron skillet over medium-high warmth. Working in 2 batches, cook dinner cutlets, including remaining 2 tablespoons oil to pan between batches, till golden brown and cooked by way of, about 4 minutes per aspect.
5. Switch cutlets to a paper towel-lined plate and season with salt.
6. Serve with lemon.
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