Parmesan Chicken Cutlets and Popcorn Chicken for the Kids |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I have made the cutlets and lemon caper sauce many times and is good enough for serving company. I have not tried the kids popcorn chicken with the mustard dipping sauce but I'm sure any kid would love them. Ingredients:
4 chicken breasts, boneless and skinless |
1 cup buttermilk (250ml) |
olive oil |
1 1/2 cups breadcrumbs, wholewheat (375ml) |
1/2 cup parmesan cheese, grated (125ml) |
1/2 teaspoon paprika (2ml) |
1/2 teaspoon dry mustard (2ml) |
1 pinch salt |
1 pinch fresh ground pepper |
1/2 cup chicken stock (125ml) |
1 tablespoon capers (15ml) |
1 garlic clove, minced |
1 teaspoon lemon zest, grated (5 ml) |
2 tablespoons fresh lemon juice (30ml) |
2 tablespoons butter (30ml) |
1/2 cup mayonnaise (125ml) |
1 tablespoon honey dijon mustard (15ml) |
1 teaspoon lemon juice (5ml) |
Directions:
1. For the Adults: gently pound 2 chicken breasts between 2 sheets of plastic wrap or parchment paper, using the flat side of a mallet or a rolling pin, until they are about 1/4-inch/0.5 cm thick.
2. For the Children: cut the remaining chicken breasts into 1 1/2-inch/3.5 cm pieces about 1/4-inch/0.5 cm thick.
3. Place all of the chicken in a bowl and cover with the buttermilk.
4. Marinate in the refrigerator overnight, if possible. Otherwise, dip chicken into buttermilk before coating.
5. Preheat oven to 400°F/200°C
6. Prepare coating by combining ingredients in a shallow dish. Remove chicken pieces from the marinade, toss with the coating and transfer to a lightly greased baking sheet. Repeat with the cutlets. Allow chicken coating to set for 10 minutes.
7. Heat 1 tbsp/15 ml of olive oil in a large nonstick skillet set over medium-high heat.
8. Cook cutlets for 2-3 minutes per side, or until golden. Return cutlets to the baking sheet and bake all of the chicken for 15-20 minutes, or until cooked through. Turn the children's chicken pieces halfway during the cooking time.
9. Tip: Marinating ahead helps keep this chicken moist. However, if in a rush, the recipe will work with quick dipping in buttermilk followed by coating.
10. Quick Lemon Caper Sauce.
11. Pour chicken stock into a nonstick skillet set over medium-high heat. 2.
12. Stir in capers and garlic, and simmer for 1 minute. Add lemon zest, juice and butter and stir until slightly thickened, about 1 minute. Drizzle sauce over adults' chicken cutlets.
13. Honey Mustard Dipping Sauce.
14. Mix ingredients together and serve in a small bowl surrounded with the children's popcorn chicken pieces.
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