Crispy Chicken Recipe

Prepare Chicken

Butterfly each chicken breast (or place between plastic and pound) to an even thickness about 1/4 inch. Season both sides with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

Set up Breading Station

Place flour in a shallow dish. In a second dish whisk eggs with 2 tablespoons milk until smooth. In a third shallow bowl combine panko, grated Parmesan, granulated garlic, dried oregano and remaining 1/2 teaspoon salt.

Bread Chicken

Dredge each flattened chicken breast in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press firmly into the panko-Parmesan mixture so crumbs adhere on both sides. Place on a wire rack and let rest 10 minutes to help coating set.

Fry Chicken

Heat a large skillet over medium-high heat. Add vegetable oil and butter; when shimmering (about 350°F surface temperature) add chicken (work in batches if needed). Fry until deep golden and crisp, about 3-4 minutes per side depending on thickness. Adjust heat to keep oil at moderate sizzle. Transfer to a paper towel-lined plate and keep warm on a low oven (200°F) while finishing remaining pieces.

Finish

Let rest 2-3 minutes before topping with cheese for the caramelized finish (see next section).

Whisk together mayonnaise, aji amarillo paste, lime juice, honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl until smooth. Taste and adjust heat or acidity as needed.

In a large bowl combine shredded green cabbage, shredded purple cabbage, carrot, thinly sliced red onion and chopped cilantro. Pour the dressing over the vegetables and toss to coat evenly. Refrigerate for at least 15 minutes to let flavors marry; stir again before serving.

Roast or char tomatoes and serrano/jalapeño: place whole tomatoes, pepper and garlic cloves on a hot cast-iron skillet or under a broiler, turning until skins are blackened and blistered, about 8-10 minutes. If using canned tomatoes skip roasting.

Transfer hot tomatoes, pepper and garlic to a bowl and cover to steam for 5 minutes. Peel (if desired) and roughly chop. In a blender or food processor add tomatoes, pepper (remove seeds to reduce heat if preferred), garlic, chopped cilantro, lime juice, olive oil and 1/2 teaspoon salt. Pulse to a slightly chunky salsa. Taste and adjust salt or lime. Refrigerate until ready to serve.

In a small bowl gently combine diced avocado, diced Roma tomato, red onion, chopped cilantro, 1 tablespoon lime juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss lightly to coat without mashing the avocado. Keep chilled and assemble just before plating so avocado stays vibrant.

After chicken has rested 2-3 minutes, heat a clean nonstick skillet over medium heat and brush with 1 teaspoon oil. Place a crispy chicken cutlet in the skillet and top with one slice of mozzarella or provolone. Cook until the cheese edges melt and begin to brown and caramelize, about 1-2 minutes; you can cover briefly to encourage melting but watch so cheese browns not burns. Repeat for each cutlet. Transfer to serving plates.

Place a spoonful of aji amarillo slaw on the plate, set a caramelized-cheese-topped chicken milanese beside it. Spoon a few tablespoons of salsa roja alongside or over part of the chicken. Add a generous scoop (2-3 tablespoons) of avocado pico on top or to the side. Garnish with microgreens or parsley and serve with lemon/lime wedges for squeezing.

Serve immediately so chicken stays crisp. Leftover components (salsa and slaw) keep refrigerated 2-3 days; avocado pico is best fresh.