| Level: | Intermediate |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- Four 6- to 8-ounce boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons garlic powder
- 4 teaspoons sweet paprika
- 2 teaspoons yellow curry powder
- Kosher salt and freshly ground black pepper
- 1 1/2 cups panko breadcrumbs
- 3 large eggs, beaten
- 2 tablespoons grainy mustard
- Olive oil, for cooking
Instructions
- Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Cut each chicken breast in half lengthwise, so you have thinner chicken cutlets. Cover the chicken breasts with plastic wrap and gently pound out to an even thickness, about 1/4 inch.
- To a mixing bowl, add the flour, garlic powder, 2 teaspoons paprika and 1 teaspoon curry powder. Season with salt and pepper and whisk to combine well. To another mixing bowl, add the breadcrumbs, remaining 2 teaspoons paprika and remaining teaspoon curry powder. Season with salt and pepper and whisk to combine well. Whisk together the eggs and mustard in another mixing bowl.
- Place a large cast-iron pan on the direct-heat side of the grill to preheat. Sprinkle the chicken with salt and pepper on both sides. Dredge the chicken in the flour, then the egg, then the breadcrumb mixture, shaking off any excess in between. When the pan is hot, add enough olive oil so that it’s 1/2-inch deep. Bring the oil to 350 degrees F, then add half the chicken, leaving plenty of space in between. Cook the chicken until golden brown, then flip and brown on the other side, 3 to 4 minutes per side. Remove the chicken to a cooling rack set over a baking sheet to drain off any extra oil. Repeat with the remaining chicken, adding additional olive oil to the pan, if needed. Serve and enjoy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 482 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 54 g |
| Cholesterol | 284 mg |
| Sodium | 677 mg |
Reviews
Nice texture as flavor. Made it with Michael’s “favorite asparagus “ and drizzled the dressing over the chicken.
Amazing!
Made these tonight for supper–so good! I will definitely make again!
Made these last night… perfect !
Definitely this is a keeper.
Definitely this is a keeper.
Really good and flavorful. My picky family enjoyed it. Served with pasta and marinara. This is a keeper!
Made these last night and they were delicious. It sounded like a lot of spice but it was perfect. Guess we can’t all be a top Iron Chef but I’m glad Michael is willing to share his sweetheart with us.
Also, I made her no bake Lemon Cheesecake with Blueberry Swirl a few weeks ago for company and it was really a big hit.
Also, I made her no bake Lemon Cheesecake with Blueberry Swirl a few weeks ago for company and it was really a big hit.
These were
So good. The best chicken cutlets I’ve ever made. My husband was in love. He said they were the best seasoned chicken that I’ve ever made. They weren’t hard to make and was just delicious.
So good. The best chicken cutlets I’ve ever made. My husband was in love. He said they were the best seasoned chicken that I’ve ever made. They weren’t hard to make and was just delicious.
Excellent. I ran out of sweet paprika half way through measuring so had to substitute smoked paprika, and since my hubs won’t eat chicken, used a pork cutlet. So delicious. He loved them and we will make them again.
Made this last night !! It was delicious. With the chicken breaded and the tomato sauce with the pasta very good meal. Thank you Michael and Lizzy
We made this with the pesto tomato sauce recipe and loved it all! I was skeptical of the paprika and curry powder in the panko breading and in the flour but it was really good-tons of flavor. Will definitely make this again.