About the Recipe
Ingredients
2 boneless, skinless chicken breasts
1/2 cup greek yogurt
1/4 cup True's Gourmet Hot Mustard
3 T mayonnaise
1 teaspoon kosher salt, divided
2T all purpose flour
1 cup panko breadcrumbs
1/2 teaspoon aleppo chili flake
3/4 cup peanut, vegetable, or canola oil
lemon wedge, to serve
Preparation
First, prepare your "stations". In a large, shallow bowl, mix together yogurt, True's Gourmet Hot Mustard, mayonnaise, and 1/2 teaspoon salt. Set aside. In a separate, small bowl, mix together flour and a pinch of salt and set aside. Lastly, on a large plate or shallow bowl, mix together panko, aleppo chili, and the remaining 1/2 teaspoon kosher salt. Once each station is ready to go, prepare the chicken.
Cut each chicken breast in half, lengthwise. Take a half and place in a ziploc bag, then pound to an even, 1/2" thickness. (You can use a heavy pan or a rolling pin.) Repeat with the 3 remaining halves.
Take each half and pat dry with a paper towel. Lightly dust each half with the flour mixture on both sides and gently pat dry. The goal is to have the outside completely moisture-free.
Next, add all four halves to the bowl with yogurt and let marinate for 15 minutes on the countertop (or up to 2 hours in the refrigerator, covered). Working one by one, take each half of a chicken breast from the yogurt mixture, scraping most of it off before patting it firmly into the panko mixture, evenly coating both sides. Pat the panko firmly onto each side, then set aside on a clean plate. Repeat the process with the remaining 3 halves, adding one after one to the plate. (The breaded chicken cutlets can be refrigerated, covered for up to 6 hours before frying).
When ready to fry, add oil to a large cast iron pan on medium-high heat. Set aside a plate lined with paper towels or a wire rack over a sheet pan. To test if the oil is ready, add a tiny pinch of panko breadcrumbs. If they sink, the oil isn't hot. If they sizzle, you are ready to go! (If they immediately turn dark, oil is too hot, turn it down and give it a minute, then try again).
Fry 2 halves at a time, careful not to splatter oil on yourself. Cook for 3 minutes or until the breadcrumbs take on a golden brown color. Using a flexible/fish spatula, carefully flip each half and repeat on the other side, until golden brown. Place each half on the lined plate, and immediately sprinkle with salt. Repeat with the two remaining halves, and serve!