• 2 boneless skinless chicken breasts halved into 4 cutlets, or 4 boneless skinless chicken thighs
• 1 cup of all purpose flour
• 1 teaspoon of smoked paprika
• kosher salt
• Black pepper
• 2 eggs, beaten
• 1 cup of dried breadcrumbs or panko
• ¼ cup of canola oil
• 1 cup of short grain white rice
• 1 sweet onion, diced
• 1 tbl of unsalted butter
• 1 tbl extra virgin olive oil
• 2 cups of low sodium chicken broth
No nutrition information available
1. For the rice: heat olive oil and butter in a medium pot over medium heat. Add the onions and a pinch of salt and cook until softened without any color, about 7 minutes.
2. Add the rice and stir to coat for about 2 minutes until rice smells toasty.
3. Add the broth and a big pinch of salt and stir, bring to a boil then cover and let simmer for 15 minutes.
4. Turn off the heat, and let sit without removing the cover for 5 minutes. Then remove the lid and fluff with a fork. Let sit covered while you cook the chicken.
5. For the chicken: on a cutting board, cover the halved chicken breasts with plastic wrap and pound using a meat mallet until even thickness, about ½ inch thick.
6. Make 3 separate dredging stations for the chicken. Flour and paprika in one dish, beaten eggs in another and then breadcrumbs in the third. Season each with salt and pepper. Repeat with the rest of the chicken.
7. Season your chicken with salt and pepper, and then dredge in the flour shaking off excess, then the egg, and finally the breadcrumbs. Set on a plate until all are ready to go.
8. Heat canola oil in a heavy bottom skillet or cast iron over medium high heat until oil is shimmery. Add the chicken cutlets and cook for about 4 minutes on each side until golden brown and cooked through. Set on a wire rack over a baking sheet. Serve with rice and lemon wedges (optional)