Parmesan Chicken Cutlets and Popcorn Chicken for the Kids
- Ready In:
- 35mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 4 chicken breasts, boneless and skinless
- 1 cup buttermilk (250ml)
- olive oil
- 1 1⁄2 cups breadcrumbs, wholewheat (375ml)
- 1⁄2 cup parmesan cheese, grated (125ml)
- 1⁄2 teaspoon paprika (2ml)
- 1⁄2 teaspoon dry mustard (2ml)
- 1 pinch salt
- 1 pinch fresh ground pepper
- 1⁄2 cup chicken stock (125ml)
- 1 tablespoon capers (15ml)
- 1 garlic clove, minced (1)
- 1 teaspoon lemon zest, grated (5 ml)
- 2 tablespoons fresh lemon juice (30ml)
- 2 tablespoons butter (30ml)
- 1⁄2 cup mayonnaise (125ml)
- 1 tablespoon honey dijon mustard (15ml)
- 1 teaspoon lemon juice (5ml)
directions
- For the Adults: gently pound 2 chicken breasts between 2 sheets of plastic wrap or parchment paper, using the flat side of a mallet or a rolling pin, until they are about 1/4-inch/0.5 cm thick.
- For the Children: cut the remaining chicken breasts into 1 1/2-inch/3.5 cm pieces about 1/4-inch/0.5 cm thick.
- Place all of the chicken in a bowl and cover with the buttermilk.
- Marinate in the refrigerator overnight, if possible. Otherwise, dip chicken into buttermilk before coating.
- Preheat oven to 400°F/200°C
- Prepare coating by combining ingredients in a shallow dish. Remove chicken pieces from the marinade, toss with the coating and transfer to a lightly greased baking sheet. Repeat with the cutlets. Allow chicken coating to set for 10 minutes.
- Heat 1 tbsp/15 ml of olive oil in a large nonstick skillet set over medium-high heat.
- Cook cutlets for 2-3 minutes per side, or until golden. Return cutlets to the baking sheet and bake all of the chicken for 15-20 minutes, or until cooked through. Turn the children's chicken pieces halfway during the cooking time.
- Tip: Marinating ahead helps keep this chicken moist. However, if in a rush, the recipe will work with quick dipping in buttermilk followed by coating.
- Quick Lemon Caper Sauce.
- Pour chicken stock into a nonstick skillet set over medium-high heat. 2.
- Stir in capers and garlic, and simmer for 1 minute. Add lemon zest, juice and butter and stir until slightly thickened, about 1 minute. Drizzle sauce over adults' chicken cutlets.
- Honey Mustard Dipping Sauce.
- Mix ingredients together and serve in a small bowl surrounded with the children's popcorn chicken pieces.
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Reviews
-
This is one where my husband not only had seconds, but made sure that he had some for his lunch the next day. About the only change I made (and it was accidental) was when I was adding in paprika -- the shaker part came off, and I ended up with a few tablespoons of paprika. However, it just made the dish that much better.