CHICKEN CUTLETS

I've been asked for a recipe for turkey cutlets, which I've never made. But I have made chicken cutlets so I'll provide that recipe with the hope that it suffices.

This first recipe comes from the sister of a friend who made this version of chicken cutlets for me when I visited him some months ago. I begged the recipe from him.

CHICKEN A LA YORK

Mix some mayonnaise with grated parmesan cheese and dried or fresh herbs of choice. Split boneless breasts of chicken horizontally so that each half breast yields two pieces. Place the chicken pieces on a baking sheet and sprinkle with salt and pepper. Spread mayonnaise mixture on breasts. Mix Panko (Japanese) breadcrumbs with a little olive oil and sprinkle over chicken. Bake at 425 degrees for 25 to 30 minutes.

MY ALTERED VERSION

When making this myself, I altered the recipe in this way. I cut the tenderlloin away from the breasts and pounded them until they were the same thickness all over, in order to insure even cooking. Then I slathered the breasts with mayonnaise and dipped them in a combination of Panko bread crumbs and finely grated parmesan cheese. I baked the breasts for about 25 minutes, or until they looked done and had turned a golden brown.

FROM COOK'S ILLUSTRATED

Cook's Illustrated, a source I go to for more esoteric recipes, likes its chicken brined to preserve moisture and flavor. And they cook their chicken cutlets on top of the stove  instead of in the oven. Mindful  of keeping the breading on the chicken instead of its falling off, they offered the following recipe, which serves 4.

4 boneless, skinless chicken breasts, tenderloins removed and reserved for another use, fat trimmed

1/4 C table salt

ground black pepper

1 1/2 C homemade bread crumbs (but you can use Panko)

3/4 C all purpose flour

2 large eggs

1 T plus 3/4 C olive oil

lemon wedges for serving

1. Use a meat pounder, rubber mallet or rolling pin to pound the chicken breasts to an even 1/2 inch thickness. Dissolve the salt in 1 quart cold water in a gallon-size zipper-lock plastic bag. Add the cutlets and seal the bag, pressing out as much air as possible. Refrigerate until the cutlets are fully seasoned, 30 minutes. Line a baking sheet with a triple layer of paper towels.

2. Remove the cutlets and lay them in a single layer on the baking sheet. Cover with another triple layer of paper towels and press firmly to absorb the moistture. Allow the cutlets to dry for 10 minutes. Carefully peel the paper towels off the chicken; sprinkle the cutlets with salt and pepper to taste and set them aside.

3. Adjust an oven rack to the lower-middle  position, set a large heatproof plate on the rack, and heat the oven to 200 degrees. Place the bread crumbs in a shallow dish or pie plate. Spread the flour in a second shallow dish. Beat the eggs with one tablespoon olive oil in a third shallow dish. Place a wire rack over the baking sheet.

4. Working with one at a time, dredge the cutlets thoroughly in the flour, shaking off the excess. Using tongs, dip both sides of the cutlets in the egg mixture, taking care to coat them thoroughly and allowing the excess to drip back into the dish to ensure a very thin coating. Dip both sides of the cutlets in the bread crumbs, pressing the crumbs with your fingers to form an even, cohesive coat. Place the breaded cutlets in a single layer on the wire rack and allow the coating to dry for about 5 minutes.

5. Meanwhile, heat 6 tablespoons of the remaining oil in a heavy bottomed 10-inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Lay two cutlets gently in the skillet and cook until deep golden brown and crisp on the first side, gently pressing down on the cutlets with a wide metal spatula to ensure even browning, about 2 1/2 minutes. Using tongs turn the cutlets, reduce the heat to medium and continue to cook until the meat feels firm when pressed gently and the second side is deep golden brown and crisp, 2 1/2 to 3 minutes. Line the warmed plate with a double layer of paper towels and set the cutlets on top; return the plate to the oven.

6. Discard the oil in the skillet and wipe the skiller clean using tongs and a large wad of paper towels. Repeat step 5, using the remaining 6 tablesppons oil and now-clean skillet to cook the remaining cutlets. After draining on paper towels, serve the cutlets with lemon wedges.

Note: Panko bread crumbs are softer and smaller than the usual bread crumbs or any you can make at home in your food processor. They are to bread crumbs what kosher salt is to table salt. Labeled "Panko," you should be able to find them in your grocery store.

Note: If you use the Cook's Illustrated version, you can go on from the end of their recipe to make Chcken Marsala or Parmesan Chicken.