YIELD: 8
½ cup cilantro, finely chopped
6 garlic cloves, finely chopped
2 Tbsps. extra virgin olive oil
juice of ½ lemon, plus 1 ½ lemons cut into wedges
1 ¼ tsps. kosher salt
¾ tsp. cracked pepper corns
¼ tsp. cayenne pepper
8 chicken cutlets
3 large eggs
¼ tsps. garam masala
1 ¾ cups panko bread crumbs
6 oz. finely grated Parmigiano-Reggiano cheese (about 1¾ cups)
1 cup peanut flour
¼ to ½ cup extra virgin olive oil
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Mix the cilantro, garlic, olive oil, lemon juice, salt, ½ tsp. cracked peppercorns and cayenne pepper in a small bowl.
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Transfer to a resealable gallon-sized plastic bag, add the chicken cutlets and turn to coat.
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Refrigerate the cutlets for at least 30 minutes or overnight.
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Whisk the eggs with garam masala, ¼ tsp. of salt and ¼ tsp. cracked peppercorns in a shallow dish.
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In a separate dish, whisk the panko and cheese, and place the peanut flour in another dish.
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Dredge each chicken cutlet in the peanut flour and tap off the excess. Dip into the egg mixture and then lay in the panko-Parmesan breadcrumbs. Press the breadcrumbs onto each side of the cutlets and place the breaded cutlets on a plate or baking sheet.
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Heat a large skillet for 2 minutes over medium-high heat. Add the olive oil and heat for ½ minutes or until very hot and shimmery. Fry the chicken in batches, cooking until each side of the cutlet is golden brown, about 3 to 4 minutes per side, adding extra olive oil to the skillet if and when necessary.
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Transfer to a paper towel-lined plate to drain and serve with lemon wedges.
(Note: serve with Suvir Saran's Masala Slaw, see recipe, previous page.)
Photo and recipe: National Peanut Board
