Crispy Chicken Cutlets with Semolina

Ingredients

• 2.5 lb chicken tenders (patted dry and flattened thin; can substitute with chicken breast cut lengthwise)
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 1 tsp black pepper
• 1 tsp dried Italian herbs (crushed)
• 1.5 tsp salt (or more to taste)
• 3 eggs (beaten)
• 1 tsp sambal oelek (or any chili sauce)
• 1.5 cup breadcrumbs (cornflake breadcrumbs recommended; panko or regular also work)
• 2 tbsp semolina (adds extra crispiness)
• 0.5 cup neutral oil (for shallow frying; adjust as needed)
• lemon juice (freshly squeezed for garnish)
• fresh parsley (chopped for garnish)
• sweet chili sauce or spicy honey (optional drizzle)

Steps

1. 1

   Pat the chicken tenders dry with paper towels. Place them between pieces of plastic wrap or in a bag and flatten them with a heavy object like a rolling pin or a jam bottle. The cutlets must be very thin for the best texture.

2. 2

   Place the flattened chicken tenders on a flat baking sheet. In a small bowl, combine the garlic powder, onion powder, pepper, Italian herbs, and salt. Sprinkle this seasoning mixture evenly over both sides of the chicken tenders.

3. 3

   In a shallow bowl, beat the 3 eggs with the sambal oelek (or chili sauce) until well combined.

4. 4

   In a separate shallow bowl, combine the breadcrumbs and semolina. Add any remaining seasoning mixture from step 2 to the crumbs (if none is left, add a pinch of salt and pepper) and mix thoroughly.

5. 5

   Working with one piece at a time, dip a seasoned chicken tender into the egg mixture, allowing excess to drip off. Then, place it into the breadcrumb mixture and press firmly so the crumbs adhere well to the meat. Repeat until all tenders are coated.

6. 6

   In a shallow frying pan, add enough neutral oil to cover the bottom (about 1/4 inch deep). Heat the oil over medium-high heat. Do not deep fry; the oil should only come halfway up the cutlets.

7. 7

   Carefully place the tenders into the hot oil, laying them away from you to avoid splashes. Fry for about 5 minutes per side, or until they reach a deep golden brown color and are cooked through.

8. 8

   Remove the cutlets from the pan and place them on a wire rack to maintain crispiness. Squeeze fresh lemon juice over the hot cutlets and garnish with chopped parsley.

9. 9

   Optional: Drizzle with sweet chili sauce or spicy honey before serving.

Notes

Baking Alternative: Spray with oil and bake at 350°F (175°C) for 25 minutes, flipping halfway. Air Fryer Alternative: Air fry at 380°F (193°C) for 15+ minutes, flipping halfway. Freezing: These freeze very well. It is recommended to fry them before freezing for best results. Substitution: Chicken breast can be used if cut lengthwise into smaller, thin pieces.

Nutrition per serving

• main
• chicken
• crispy
• fried
• ramadan
• easy
• high-protein