Never-Dry Chicken Cutlets
Food and prop styling by Renee Muller | Photography by Moishe Wulliger
Stuck making chicken bottoms because your chicken breasts always dry out? This method will change your opinion on chicken breasts very fast!
INGREDIENTS
SERVES 4
- 4 chicken breasts skin on
- 1 Tbsp kosher salt
- cracked black pepper to taste
- 2 tsp garlic powder
- 2 tsp mustard powder
- 2 tsp chili powder
- 1 Tbsp canola oil for frying
Sauce
- 2 Tbsp mustard
- ¼ cup honey
- ¼ cup soy sauce
- 2 cubes frozen garlic
PREPARATION
Preheat oven to 350°F (180°C). Season chicken cutlets with spices. Place oil in large heavy-bottomed skillet and heat well. Place two chicken cutlets in the pan using tongs. Allow to sear for about 2–3 minutes on either side. Remove from pan and repeat with the other two cutlets. Place all four cutlets into the oven (you may transfer to a 9x13-inch/20x30-cm baking pan) and cook for a half hour.
FOR SAUCE
Mix all sauce ingredients together with a whisk and bring to a soft simmer. Remove from heat and serve alongside the chicken. /p>
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