Perdue & Old Bay Chicken Cutlets

perdue.jpgMy daughter received these great new Purdue Chicken Perfect Portions as a promotional item and asked me if I wanted to try them. So, browsing my cupboards I came up with this recipe using Old Bay Seasoning and flour. Then, because I had Matzo meal in the house, I substituted it for the traditional breadcrumbs and grated cheese. What a great idea it was! Another dinner gobbled with no leftovers! old-bay.gif

6 (or more) thin chicken breasts, sliced/pounded thin
2 Tbs. butter
3 Tbsp. olive oil (extra virgin is best)
3/4 cup flour
1 tsp. kosher salt
1/4 tsp. ground black pepper
2 eggs
2 Tbs. water
3/4 cup matzo meal
2 Tbs. Old Bay Seasoning

Place the oil and butter in a large non-stick frying pan and turn heat to medium-high. Meanwhile, open each Perfect Portion pack to rinse and pat dry; place on a plate.

On 3 separate plates do the following:

  • Mix flour, salt & pepper on 1st plate;
  • Whisk the 2 eggs and water on 2nd plate;
  • Finally, mix matzo meal and Old Bay Seasoning on 3rd plate. Line them up in that order across your counter next to the stove – it’s easier this way.

With a fork, pierce and pick-up one of the cutlets, dredge in the flour mixture on both sides – gently pat; then dip in the egg mixture coating both sides; finally, dredge in the matzo meal/Old Bay mix and press down gently on both sides to make sure it’s coated well. Do this with about 3-4 cutlets or as many will fit in the pan at a time.

Place in the the pan and cook on medium-high for about 5-6 minutes on each side – we like them crispy – or until done. If you make a couple of batches, you will want to add more butter and oil.

Chicken Cutlets II

As an alternative to milk, I used Coffee Rich liquid non-dairy creamer to marinate the cutlets. You’ll find liquid non-dairy creamer in the frozen food section at your grocer. If you can’t find it, or don’t want to try it then by all means use milk, evaporated milk or half-n-half. Either way, these are delicious and very, very juicy.

8 – 12 thin chicken cutlets
1 pint or 1 1/2 cups of creamer
1 1/2 cups flour
1 Tbsp. garlic powder
1 Tbsp. poultry seasoning, or Bell’s seasoning
1 tsp. kosher salt
1/2 tsp. pepper
4-5 eggs
1/2 – 3/4 cup cold water
2 cups seasoned bread crumbs

Rinse & pat dry the cutlets then place in a large bowl. Pour the creamer over, cover, then place in your fridge for no longer than 2 hours. After 2 hours take out of the fridge and place on the counter as you prepare the dippings.

Get out 3 pie plates or wide bowls. Into one of them place the flour and all the spices then mix gently and thoroughly with a  fork. Into the second bowl, place the eggs and water and whisk them well. Into the third bowl place the breadcrumbs. In addition, get out 1 or 2 sheet pans and place waxed paper, parchment paper, or aluminum foil on them. Now you’re ready. . .

With a fork (or your hands) lift up a cutlet from the liquid, gently shake off excess, press down and dredge in flour, then dip into eggs – shaking off excess, then press firmly into breadcrumbs, making sure it’s coated evenly throughout all the steps.  Then, place the cutlets on the trays. Place the trays in the freezer for about 30 minutes. You don’t have to do this step, but it really helps keep the seasonings adhering nicely to the cutlets. During the freeze time, start preparing your frying pan.

You can fry them one of two ways: either, deep fry them in vegetable oil, or pan fry them as follows:

In a large frying pan place 3 Tbsp. butter and 3 Tbsp. vegetable oil, when hot place a cutlet in and cook on med-high for about 6 minutes on each side or until done and crispy.