This is the chicken breast recipe you’ve been searching for. Because it will taste nothing like those flavorless, dry breasts you’ve grown to tolerate.
The gist is simple — chicken breasts are sliced thin, then pounded even thinner. Chicken this thin — about 1/4 inch — cooks so fast it barely needs heat. And that means the breasts stay moist.
But we’re not done yet. These chicken cutlets also get a sweet-spicy-crunchy coating thanks to a quick dredge through breadcrumbs seasoned with paprika, chili powder, garlic powder, onion powder, kosher salt, black pepper and — ready for the secret ingredient? — sugar.
While you could quickly pan-fry these breaded cutlets, the oven is easier. Very fast and no mess. What happens next is up to you. You can eat them just as is, but you also could slap the cutlets between slices of sourdough bread with a bit of mayo. They also are terrific sliced and tossed with a Caesar salad, or mounded over a pile of barley.
Sweet ‘n’ Spicy Panko-Crusted Chicken