(Serves 4-5 people)
- 3 6-8 oz boneless, skinless chicken breasts
- 1/2 cup all purpose flour
- 2 eggs, beaten
- 2 cups panko bread crumbs
- 2 tsp seasoned salt (I use Simply Organic)
- 12 tbsp grapeseed oil
- 5 tbsp Kosher salt
- 1/4 tsp black pepper
Dissolve 4 tbsp of kosher salt into one quart of room temperature water to make a quick brine. Submerge chicken breasts into brine and refrigerate for at least an hour.
Remove chicken from brine and pat dry. Cut each chicken breast in half crosswise, then cut each thick half horizontally, to create three cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to even 1/2 inch thickness.
Preheat oven to 375. Spread flour in a shallow dish large enough to fit two pieces of chicken and whisk in seasoned salt. Place egg in a similar sized dish and add a scant 1/8 tsp each of kosher salt and black pepper. Spread panko into an 8 inch pyrex dish.
Working with one cutlet at a time, dredge into flour, shaking to remove excess. Place cutlet in egg mixture, covering entire surface, then do the same with the panko. Place cutlets on a sheet pan or large platter.
Place a wire rack into a large sheet pan. Heat 6 tbsp of oil in a large (at least 12 in) skillet over medium-high heat, until shimmering. Drop in a breadcrumb, and when oil bubbles around it, oil is ready. Place the four largest cutlets in the pan, and reduce heat to medium. Cook until golden brown, about 2-3 minutes, then flip and cook for another 2-3 minutes. Remove cutlets from pan and transfer to wire rack. Drain remaining oil into a wide mouthed receptacle, and using 2 clean, wadded up paper towels, carefully wipe out any burnt crumbs from the pan. Bring heat back to medium-high, add remaining oil, and cook the remaining cutlets. Sprinkle finished cutlets lightly with Kosher salt. Cut into thickest cutlet to check for doneness. If it is still a little pink, place cutlets in the oven for about 8 minutes.