Crispy Breaded Chicken Quarter Cutlets

By Tomasz Strzelczyk · 90 min

Ingredients

Instructions

1. Cut each chicken leg quarter open along the bone side, remove the bone and cartilage, and trim it into an even rectangle. Trim off any tendons.
2. Season the meat with salt, black pepper, mustard, a pinch of chilli flakes and sweet red paprika, spreading the seasonings evenly.
3. Make the breading: mix panko breadcrumbs with a pinch of salt and some chopped fresh thyme. Whisk four eggs with buttermilk, a little salt and pepper.
4. Dust each cutlet in flour, pressing it on, then dip in the egg and buttermilk mixture and coat in the breadcrumb mixture.
5. Fry the cutlets in a pan until one side is golden, then turn them over and cook until golden on the other side and cooked through.
6. Serve the cutlets with boiled potatoes tossed with butter and chopped dill, and a salad from a jar if you like, sprinkled with fresh dill.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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