What makes this breaded chicken cutlet different from all the others? Well, in the first place the chicken is marinated before it is breaded and in the second place corn starch is substituted for all purpose flour and third a small amount of baking soda is added to the marinade.
The marinade flavoring uses three very basic Chinese ingredients. A light soy sauce, Chinese cooking wine and five spice powder.
The finished chicken cutlet is extremely moist and flavorful. We don't think it is necessary, but It is easy to enhance this recipe by adding a sauce to the finished product.
Ingredients
1 large chicken breast about 10 ounces
1/2 tsp of salt
1.5 tsp of light soy
1 tbsp of Chinese cooking wine
1/2 tsp of five spice powder
1/4 tsp of baking soda
2 tsp of olive oil
1 egg, well beaten
1/2 cup of unseasoned bread crumbs
1/2 cup cornstarch
1/4 cup peanut oil
Directions
Cut the chicken breast horizontally to make 2 chicken cutlets. Use the rough end of a meat mallet to gently flatten the cutlets and break down the chicken fiber.
Place the chicken cutlets in a dish and sprinkle with the salt, soy sauce, Chinese cooking wine, five spice powder, baking soda and the olive oil. Rub the marinade into both sides of the chicken cutlets. The chicken cutlets should absorb most of the liquid. Cover the dish with plastic wrap for 20 minutes.
Place the cornstarch on a dish and coat both sides of the chicken cutlets,
The cornstarch covered chicken cutlets are then dipped into the beaten egg and then coated with the bread crumbs. Place the chicken cutlets on a dish and place in the refrigerator for 20 minutes.
Add the oil to a sauté pan on medium heat. Sauté the chicken breasts for 2 to 4 minutes on each side. The bread crumbs will turn a golden brown.