When does summer end? Not officially, but when it feels that way to you? Some mark it with Labor Day. Others consider the first day kids go back to school is the last of summer. A bell rings and kicks off a plethora of activities. Schedules become beyond crazy. Home-cooked meals need minimal preparation time. Thin sliced meat cooks quickly. It only takes a few minutes to cook Peanut Chicken Cutlets.
Whoever came up with cutlets was brilliant. I’m sure it was hundreds of years ago. I haven’t really taken the time to do full research though. All I know is they have been a part of my family’s meals way before I ever existed. Two words: Weiner Schnitzel. Oh yes. Thin sliced and pounded veal that is breaded and fried to a crispy delightful perfection. One day I’ll post about it. For now, I’m taking the basic preparation of it and changing up some of the ingredients.
It starts with fresh chicken breast cutlets. Most grocery stores have them available all year long. The cutlets will need to be pounded if they are not already cut 1/4-inch thick. This is when a meat mallet comes in handy. Put a cutlet in a heavy-duty plastic bag and have fun pounding. It’s a great way to get out some frustration. Just don’t get carried away and wind up with chicken mush.
Breading cutlets has three steps: flour, eggs, and breadcrumbs. The third step can easily be changed up for different flavors and textures. For example, I use Italian seasoned breadcrumbs when I make my “regular” turkey cutlets. I use crushed tortilla chips for Mexican turkey cutlets. With these peanut chicken cutlets, I use panko (Japanese breadcrumbs) mixed with finely chopped dry roasted peanuts.
Frying cutlets is done quickly. Be sure to use a large skillet or sauté pan (non-stick recommended). You do not want to crowd the pan or they will be soggy instead of crisp. Get the oil and butter hot before adding cutlets to the pan. Cook cutlets about 3 minutes on each side to get them golden brown and cooked through. Then you have crispy, crunchy, nutty chicken to serve with your favorite sides or a salad. They make great sandwiches too.
What else to make during back to school time? The answer to that question is below. Sunday Supper tastemakers are sharing recipes for starting with breakfast and going all the way to dessert. Scroll down to see the list. Big thanks to DB aka Foodie Stuntman at Crazy Foodie Stunts and Caroline at Caroline’s Cooking for hosting this event.
Peanut Chicken Cutlets
- 1 pound chicken cutlets thin sliced fresh chicken breast
- Salt and pepper
- 1/4 cup all-purpose flour
- 3 eggs beaten
- 1 1/4 cup panko Japanese breadcrumbs
- 3/4 cup salted dry-roasted peanuts finely chopped
- Unsalted butter for frying
- Olive oil for frying
Heat oven to 200°F. Place a wire rack in a jelly-roll or sheet pan.
Place each cutlet in a large heavy-duty plastic zip top bag or between sheets of heavy-duty plastic wrap. Use a rolling pin or the flat side of a meat mallet to flatten cutlets to 1/4-inch thickness.
Lightly season the cutlets with salt and pepper.
Set up a breading station with 3 containers. Make sure the containers are wide enough for the cutlets. Place flour in one and eggs in another. Combine breadcrumbs and peanuts in the remaining container.
Dredge one cutlet in the flour and shake off the excess. Dip cutlet in eggs to coat completely. Dredge cutlet in breadcrumb mixture, pressing to adhere and fully coat, then shake off the excess. Repeat process with remaining cutlets.
In a large non-stick saute pan or skillet, add 1 to 2 tablespoons of butter and some olive oil. You only want a thin layer of oil/butter (enough to cover the bottom of the pan). Heat the butter and oil over medium-high heat. You can test to see if it is hot enough by dropping some breadcrumbs in the pan and if it sizzles it is ready.
Cook half of the cutlets for 3 minutes on each side, until lightly browned on both sides and cooked through.
Transfer cooked cutlets to wire rack and place in the oven to keep warm while cooking remaining cutlets.
Cook remaining cutlets, adding more butter and oil to the pan if needed.
These Peanut Chicken Cutlets have a crispy, crunchy crust made of panko breadcrumbs and chopped peanuts. They cook in minutes for a speedy weeknight meal.
It’s back to school time. Take a look at these recipes by Sunday Supper tastemakers for snacks, meals, treats, and so much more:
Getting Started On School Days
- Banana and Chocolate Chip Muffins by Caroline’s Cooking
- Caramel Apple Granola by What Smells So Good?
- Chocolate Coconut Granola Bars by Ruffles & Truffles
- Cinnamon Chocolate Overnight Oats with Chia by Whole Food | Real Families
- Funfetti French Toast by Brunch with Joy
- PB&J Muffins by Sew You Think You Can Cook
Ideas for the Lunchbox
- Grilled Chicken Sandwich by Cooking Chat
- Healthy Lunchbox Snack Mix by Noshing With The Nolands
- Mini Pepperoni Calzones by The Redhead Baker
- Turkey Bacon Ranch Wrap by Hezzi-D’s Books and Cooks
- Vietnamese Fresh Spring Rolls by Curious Cuisiniere
After School Snacks and Beverages
- Back to School Cookies by The Freshman Cook
- Fruit ‘n Chocolate Peanut Butter Granola Bites by The Weekend Gourmet
- Homemade Buttermilk Biscuits by An Appealing Plan
- Mother’s Ruin (Gin) Punch by Food Lust People Love
- “Nut Butter” Rice Crispy Balls by Books n’ Cooks
- Parmesan Crisps by Life Tastes Good
- Peanut Butter & Jelly Monkey Bread by Grumpy’s Honeybunch
- Peanut Butter Chocolate Chip Cheesecake Apple Nachos by Cupcakes & Kale Chips
- Quinoa, Oat and Pecan Blueberry-Peach Bars by Simply Healthy Family
- Waffle Pizzas by Our Good Life
School Night Suppers
- Beef Peppers and Onions Burritos by Family Foodie
- One Pot Bacon-Cheeseburger Pasta by A Gouda Life
- Oven Baked Portobello Mushroom Fries with Horseradish Sauce by Food Done Light
- Peanut Chicken Cutlets by Magnolia Days
- Smoked Salmon Ravioli with Cream Sauce by Crazy Foodie Stunts
- Turmeric Chicken and Couscous by Cindy’s Recipes and Writings
Sweets to End the Day
- Gluten-Free Almond Joy Cupcakes by NinjaBaker
- M&M Chocolate Chunk Cookies by Fantastical Sharing of Recipes
- Oreo Rice Krispy Treats by The Crumby Cupcake
- Paleo Cherry Blondies by Pies and Plots
- Plum Crumble Bars by Feeding Big
- Stuffed Peanut Butter Rice Krispie Treats by That Skinny Chick Can Bake
Join the #SundaySupper family on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the conversation. To get more great Sunday Supper recipes, visit the Sunday Supper Movement website or check out our Sunday Supper Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
DB, Foodie Stuntman | Crazy Foodie Stunts
Thursday 20th of August 2015
I like your comment about pounding the chicken to release some frustrations because I do that too with my coffee grinder and my mini chopper.
Lauren @ Sew You Think You Can Cook
Wednesday 19th of August 2015
I love this idea! Wonderful saltiness and crunch. Definitely dresses up that boring chicken dinner.
Monday 17th of August 2015
What a great way to add flavour to chicken!
Cindys Recipes and Writings
Monday 17th of August 2015
I couldn't wait to see this recipe. I peeked at it on triberr. I'll bet your kitchen smelled so good!
Sarah | Curious Cuisiniere
Monday 17th of August 2015
I don't think I have ever done cutlets. I love that they cook up so quickly though. We'll be trying these soon!