Crispy Chicken Cutlets - Nigella Lawson
Nigella Lawson - Kitchen
Unroll a large piece of cling film, then open out 4 chicken breast fillets, skinless and boneless, and lay them on the cling film. Cover the fanned-out chicken breasts with another piece of cling film, and bash with a rolling pin until they are thin, but still whole. Whisk a 284ml pot of buttermilk with 1 tablespoon of Worcestershire sauce in a shallow bowl, or put it into a freezer bag and squish to mix. Then add the flattened chicken pieces to the bowl or freezer bag and leave for about 30 minutes. Preheat the oven to 150°C (to keep the cooked chicken warm).
Mix 125g of fresh breadcrumbs, 1 teaspoon of celery salt, ¼ teaspoon of cayenne pepper, 1 teaspoon of dried thyme and 50g of Parmesan in a wide, shallow dish. Then, once the chicken has had its stepping, lift out the buttermilky pieces and press into the breadcrumb mixture one at a time. Coat the fillets on both sides with the seasoned crumbs and then lay them on a wire rack. Heat some oil – groundnut is ideal – in a frying pan – just enough to cover the base with about 5mm oil. Once the oil is hot, fry the bigger pieces of chicken for about 3 minutes per side, and the smaller bits from the underside of the breast for about 2 minutes per side. As you remove the cooked pieces of chicken, blot them on kitchen roll and, if you wish, keep them warm in a low oven on a baking sheet. Serve with side salad, sprinkle with chopped parsley and lemon wedges.