Chicken Cutlet Rice Recipe

Butterfly and pound

If breasts are thick, slice each breast horizontally to make two thinner cutlets (or butterfly then open). Place between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to 1/4- to 1/3-inch thickness.

Season

Season both sides of each cutlet with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder (use proportions from ingredient list).

Set up breading station

Place flour in a shallow dish. Whisk the 2 eggs with 2 tbsp milk in a second dish. In a third dish combine 1 cup breadcrumbs and 1/4 cup grated Parmesan.

Dredge and coat

Working one at a time: dredge each cutlet in flour, shaking off excess; dip into the egg mixture, letting excess drip off; press into the breadcrumb-Parmesan mixture until evenly coated. Set finished cutlets on a wire rack or plate.

Heat and fry

In a large skillet over medium-high heat add 1/2 cup vegetable oil and 1 tbsp butter. When butter melts and oil is shimmering (about 350°F surface temperature), add cutlets in a single layer without crowding. Fry 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Adjust heat as needed to prevent burning; remove to a paper-towel-lined plate and keep warm.

Rinse 1 cup rice under cold water until water runs nearly clear to remove excess starch. Drain well.

In a medium saucepan combine the rinsed rice, 1 1/2 cups water, 1/4 tsp salt, and 1 tbsp butter or oil. Bring to a gentle boil over high heat.

Once boiling, reduce heat to low, cover tightly, and simmer 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, 5–10 minutes. Fluff with a fork before serving.

After removing cutlets from the skillet, pour off excess fat leaving about 1 tablespoon and any fond (browned bits) in the pan. Over medium heat add 1 tsp minced garlic and sauté 20–30 seconds until fragrant.

Add 1/2 cup chicken stock, 1 tbsp fresh lemon juice, 1 tsp soy sauce, and 1 tsp honey. Scrape the pan to deglaze and bring to a simmer. Let reduce 2–3 minutes until slightly thickened.

Taste and adjust seasoning with a pinch of salt or another 1/2 tsp lemon if desired. Turn off heat and stir in 1 tbsp chopped parsley.

Slice cutlets diagonally into strips. Spoon warm rice onto plates, arrange sliced chicken cutlet on top or to the side, and drizzle pan sauce over the chicken and rice. Garnish with remaining parsley and optional sliced scallions.