Friday, November 12, 2010

Deep Fried Chicken Cutlets

2 chicken drumsticks - deboned
2 eggs - beaten
panko breadcrumbs
cooking oil for deep frying
dash of onion powder
dash of garlic powder
1/2 tsp sesame oil
salt and pepper to taste
  1. Marinate the chicken cutlets with seasonings for 1 hour or more.
  2. Heat up oil in a deep frying pan over high heat until the oil ripples and bubbles erupt when you dip a wooden chopstick into the oil.  Reduce heat to medium low.
  3. Dip the chicken cutlets into the beaten egg and then transfer the cutlets to the panko crumbs, coating both sides completely.
  4. Place them in the hot oil, frying each side for about 5 minutes or until both sides are golden brown and crispy.  Transfer to a paper towel to drain the excess oil.  Serve immediately with your favourite greens.