Sesame Chicken Cutlets
Why we love it:
- 1 pound Chicken Breast (boneless/skinless, or pre-sliced cutlets)
- 1 Tablespoon Kosher Salt (divided)
- 1 Tablespoon Cornstarch
- 1 cup Panko Breadcrumbs (homemade, or store bought)
- 1 teaspoon White Sesame Seeds
- 1 teaspoon Black Sesame Seeds (or use all white sesame)
- 1 Egg
- 2 Tablespoons Unsalted Butter (divided)
- 1 Tablespoon Canola Oil (or other flavorless oil of choice)
- 11⁄2 cups Basmati Rice (White)
- 2 cups Water
- 1 bunch Broccoli (cut in florets)
- 1⁄2 cup Chopped Peanuts (optional/to taste)
- 1 Tablespoon Soy Sauce (optional/to taste)
- 1 Tablespoon Sriracha (optional/to taste)
1. Preheat the oven to 425 degrees
2. PREP CUTLETS
If you've purchased cutlets, you can skip this step.
Prep chicken breast but cutting them into cutlets - if you have a piece with the tender attached underneath, you can gently pull that off with your hands. Then, lay the chicken breast flat on a cutting board and place your (clean!) palm lightly on top and curl your fingertips up - so you don’t lose one. Use a sharp, thin knife and run in parallel through the middle of the breast cutting it in two. The trick is to make long, shallow strokes and rely on the blade to slice; try not to make sawing or tearing motions.
Spread the cutlets out on the cutting board and sprinkle them evenly with 1 teaspoon of salt and coat them in the cornstarch on both sides.
In a small shallow dish or plate, stir together the breadcrumbs, ½ teaspoon salt and sesame seeds. In another shallow dish, crack an egg and lightly whisk it with a fork.
Set out a piece of parchment on a clean flat surface to catch the breaded pieces. Dip each piece of chicken into the egg, then let most drip off, and press it into the breadcrumbs. Flip and press the other side. Remove to the clean surface. Repeat with the other pieces of chicken.
4. OVEN-PAN SEAR
When you’re done with all of the cutlets, slide the hot pan out of the oven and place 1 Tablespoon of butter, cut in 3 pieces, and the canola oil in the pan to melt. Place the chicken on the butter, try to trap most of it underneath the meat. Place the pan back in the oven and roast for 10 minutes.
During this time, start the rice. In a small pot combine the rice, water and 1 teaspoon of salt. Bring it to a boil over high heat. Then stir it well, turn down to low and cover with a tight fitting lid. Don’t move the lid!
Let the rice boil for about 16 - 18 minutes. When done, the rice will be tender and the water absorbed. Fluff and let it sit off the heat until ready to serve.
Cut the broccoli florets into pieces with stalks about as wide as your pointer finger. Save the base of the stems for another dish.
After 10 minutes, carefully remove the hot pan from the oven and use a thin spatula to flip the pieces over. Move the pieces closer together this time and add the broccoli to the pan as well. Dot the broccoli with the remaining Tablespoon of butter and sprinkle with the last ½ teaspoon of salt. Place the pan back in the oven for another 5 - 6 minutes or until the chicken is just cooked throughout and the broccoli is crisp tender.
Plate a mound of rice and top with chicken cutlets and broccoli. Top with peanuts. If desired drizzle with soy sauce and/or sriracha.