Ingredients :
- 2 tablespoons butter
- 1 tablespoon canola oil
- 2 pounds boneless skinless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 1/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1/2 cup buttermilk
- 1 large egg, room temperature, beaten
- 2 cups panko bread crumbs
- Minced fresh parsley, optional
Directions :
- Preheat oven to 425°. Line a 15x10x1-in. baking sheet with aluminum foil. Place butter and oil in a small bowl. Microwave 30 seconds or until butter is melted. Use a brush to spread the mixture over the foil.
- Slice each chicken breast into two thin cutlets. If needed, use a meat mallet to pound chicken 1/4-in. thick.
- In a small bowl, stir together salt, turmeric, onion powder, garlic powder, pepper and smoked paprika. Sprinkle spice mixture onto both sides of the chicken breast.
- Combine flour and cornstarch on a plate. In a shallow dish, whisk together buttermilk and egg. Place panko on another plate. Dredge chicken cutlets with flour-cornstarch mixture, tapping off excess. Next, dip the chicken into buttermilk-egg mixture to coat both sides. Press chicken into the panko until the entire surface is coated. Place breaded cutlet on prepared baking sheet. Repeat steps with remaining cutlets. Bake 15 minutes. Flip chicken over; bake another 5-10 minutes or until an internal thermometer reads 165° and breading is crispy and browned. Rest 5 minutes; slice and serve. If desired, garnish with parsley.
