The goal here was an ultra-crispy chicken cutlet without the mess of deep frying. The solution? Start with ingredients that already are crunchy, add high heat, and we’ve got a winner. For even more intensity, use flavored chips, such as sour cream and onion or sweet potato chips.
Canned cranberry sauce isn’t just for Thanksgiving. I doctor it up to make all sorts of pan sauces, including for pork chops. It works well with spicy ingredients, and also can be jammed under the skin of chicken to add flavor during roasting or grilling. If you prefer less heat in your dish, cut down or eliminate the red pepper flakes.
Recipe courtesy of "High Flavor Low Labor" by J.M. Hirsch, copyright 2010. Used by permission of Random House. All rights reserved.
|2 cups plain potato chips||1/2 cup chicken broth|
|1 cup thin pretzel sticks||2 tablespoons cider vinegar|
|1 cup tortilla chips||1 small yellow onion, diced|
|1/2 to 1 teaspoon red pepper flakes||1 teaspoon grated fresh ginger|
|2 eggs||2 cloves garlic, minced|
|1 teaspoon low-sodium soy sauce||1 cup canned whole-berry cranberry sauce|
|2 boneless, skinless chicken breasts||Salt and ground black pepper, to taste|
|2 tablespoons canola or vegetable oil|
Heat the oven to 450°F.
In a food processor, combine the potato chips, pretzels, tortilla chips, and red pepper flakes, then pulse until reduced to fine crumbs. Transfer the mixture to a wide, shallow bowl and set it aside.
In a second wide, shallow bowl, whisk together the eggs and soy sauce.
Carefully slice each chicken breast in half horizontally to create 2 thin cutlets.
One at a time, place the chicken pieces in the egg mixture, turning to coat both sides, then dredge each through the chip mixture, turning to coat both sides. Set aside.
In a large, oven-safe skillet over medium-high, heat the oil until very hot. Add the chicken breasts and cook until they are browned on the bottom, about 2 minutes. Turn the breasts, then place the skillet in the oven. Bake for 8 minutes.
Transfer the chicken to a serving plate. Cover it with foil to keep warm.
Return the skillet to the stovetop over medium-high heat. Add the broth and vinegar, then bring the mixture to a simmer, using a spoon to scrape up any bits stuck to the bottom of the pan.
Add the onion, ginger, and garlic and cook until the liquid is mostly evaporated, 2 to 3 minutes. Add the cranberry sauce and return to a simmer. Season with salt and pepper.
Serve the chicken drizzled with the pan sauce.
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