You know when you make a grilled cheese sandwich or a cheeseburger and the cheese oozes and melts in the pan and becomes crispy; I love that flavor. Well I figured by adding cheese to my breadcrumb mixture I could achieve that same taste and texture on my chicken. That's how this recipe idea was born.
To make the chicken:
- 2 lbs. (approx.) thin chicken cutlets (6-8)
- 2 cups panko bread crumbs
- 1/3 bag shredded cheddar cheese (any kind you like)
- 2 eggs
- 3 tbsp. milk
- 1/3 cup or so all-purpose flour
- olive oil
- salt and pepper to taste
- Beat the eggs and milk together in a deep dish or bowl and add some salt and pepper to taste. Place the flour in another dish or bowl. In the third dish the panko and the cheese and mix well.
- Wash the cutlets under cold water and dry thoroughly with paper towels.
- Salt and pepper both sides of the chicken to taste.
- Dredge the chicken in the flour, then the egg wash then in the panko mixture. Be sure to press the panko and cheese into the chicken. Refrigerate until you are ready to start frying.
- In a saute pan over medium heat melt some butter and a little bit of olive oil. Add the chicken pieces and fry until golden brown on each side. Takes about 2-3 minutes per side depending on the thickness of the cutlet itself. Add more butter and oil as necessary as you saute in batches. Keep the cooked pieces warm on a plate under a heat lamp or in a very low oven (200°) and repeat until all the chicken is done.
For the dipping sauce:
This is a nice sauce where sweet meats heat.
- 5 oz. Apricot preserves (1/2 of a 10 oz. jar)
- 2 tbsp. horseradish
- Mix the two ingredients together until you have a somewhat smooth sauce. Taste and adjust for sweet add more preserve or for more heat add more horseradish.