Sweet Mesquite Chicken Cutlets

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Some recipes are the underlying basics of other more complex dishes.  Chicken cutlets are one of them, and while for some it may look pretty complicated, in reality they are quite easy to make.  I use this basic staple recipe to make sweet and sour chicken, sesame chicken etc., because by simply adding sauces to it and baking it for a little more in the oven will make these simple chicken cutlets to become a totally new dish.

I always prefer to use organic chicken when possible and for the most tender meat – I prefer boneless chicken thighs.  I usually get my pack of 3 in COSTCO, it’s reasonably priced and usually lasts are for a while.  We end up taking a pack out and then simply freezing the rest.  I also use these to make basic chicken stock as well, you can click here to get my recipe.  While this dish is made with Kirkland’s Sweet Mesquite Seasoning, you can replace this seasoning with simply salt and pepper if prefer.  Also,  if you plan to bake with later adding any type of sauces to it, then avoid putting or using too much seasonings since the sauce will give it flavor.  Additionally, under cook your chicken a little, since it will be cooking more in the oven.

Ingredients:

1 Pack of Boneless Chicken Thighs (about 1 and 1/2 lb)
2 Table Spoons of Sweet Mesquite Seasoning
3-4 Medium Eggs
1  Cup of Flour
2/3 Cup of Vegetable Oil
Salt and Pepper to Taste
Dried of Fresh Parsley for Garnish
 

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1.  Wash your chicken, use your meat tenderizer to beat your chicken so it becomes flatter, thus more tender when cooked.

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2.  Sprinkle generously with your seasoning, or just with salt and pepper…up to you.  I used Sweet Mesquite seasoning, it’s tastes great and gives chicken enough flavor without any need to marinate it beforehand.

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3.  Sprinkle your chicken generously on both sides and rub it in well, so all your chicken is covered with seasoning.  Then cut it up in smaller pieces if you prefer.

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4.  Break your eggs, wisk them well and pour it in a flat shallow dish.  Add your flour in the other dish.

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5.  Heat up your pan and add some vegetable oil, then coat your chicken in flour on all sides.

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6.  Then dip your chicken in eggs, your hands can get sticky so use a fork or tongs to help you.

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7.  Fry your chicken on both sides until golden brown, add more vegetable oil if necessary so chicken wouldn’t stick to the pan.

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8.  I also prefer to clean up my pan using a simple wet bounty napkin and tongs when the pan gets dirty.  Then I simply add more clean oil and place new chicken thighs to cook.  This way chicken cooks evenly with less grease and burn marks.

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9.  This is how my pan looks even after the last load.  I specifically took this photo, to show you that chicken on the left side is well cooked and ready to eat, while chicken on the right side is a little under cooked (on the inside, it may look fine on the outside).  You would use this under cooked pieces of chicken if you want to add your sauces and then baking it for 30 minutes in the oven.

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10.  Finally your dish is ready, if you feel that chicken has too much oil…you can line your plate with bounty sheets and let the paper absorb extra oil from frying.  Once your dish is complete you can sprinkle your chicken with herbs such as parsley.  This chicken can be served with rice, potatoes, salads or any other side of your choice.  Enjoy!

Love,

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Sweet Mesquite Chicken Cutlets
 
Prep time
Cook time
Total time
 
Sweet Mesquite Chicken Cutlets made from organic chicken thighs, coated with egg and flour mix and Mesquite Seasoning
Author:
Recipe type: Lunch, Dinner, Chicken
Serves: 8
Ingredients
  • 1 Pack of Boneless Chicken Thighs (about 1 and ½ lb)
  • 2 Table Spoons of Sweet Mesquite Seasoning
  • 3-4 Medium Eggs
  • 1 Cup of Flour
  • ⅔ Cup of Vegetable Oil
  • Salt and Pepper to Taste
  • Dried of Fresh Parsley for Garnish
Instructions
  1. Wash your chicken, use your meat tenderizer to beat your chicken so it becomes flatter, thus more tender when cooked.
  2. Sprinkle generously with your seasoning, or just with salt and pepper…up to you.
  3. Rub it in well, so all your chicken is coated. Then cut it up in smaller pieces if you prefer.
  4. Break your eggs, wisk them well and pour it in a flat shallow dish. Add your flour in the other dish.
  5. Heat up your pan and add some vegetable oil, then coat your chicken in flour on all sides.
  6. Then dip your chicken in eggs, your hands can get sticky so use a fork or tongs to help you.
  7. Fry your chicken on both sides until golden brown, add more vegetable oil if necessary so the chicken wouldn’t stick to the pan.
  8. Clean up your pan using a simple wet bounty napkin and tongs while cooking, to keep then pan less greasy and chicken evenly coated.
  9. Finally your dish is ready, if you feel that chicken has too much oil…you can line your plate with bounty sheets and let the paper absorb extra oil from frying. Once your dish is complete you can sprinkle your chicken with herbs such as parsley for garnish and serve with any side of your choice.

 

 

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