Spicy Basil Chicken Cutlet
Spicy Chicken Cutlet with a Subtle Basil Aroma
Introducing a chicken cutlet that’s perfectly spicy with a subtle, delightful basil fragrance! Make a special meal using chicken breast that might be languishing in your fridge. Crispy on the outside and juicy on the inside, this chicken cutlet is perfect as a snack for kids or as an appetizer for adults. Experience the perfect harmony of spice and fragrance tonight!
Main Ingredients- 5 chicken breasts
Chicken Marinade- Salt to taste
- Pepper to taste
- 3 Tbsp paprika powder
- 1 Tbsp cayenne pepper
- 2 Tbsp fine chili powder
Coating- 1/2 cup all-purpose flour or tempura flour
- 2-3 eggs
- 1 cup breadcrumbs
- 3 Tbsp dried basil
- 1 Tbsp Cheongyang chili powder
- Salt to taste
- Pepper to taste
- 3 Tbsp paprika powder
- 1 Tbsp cayenne pepper
- 2 Tbsp fine chili powder
Coating- 1/2 cup all-purpose flour or tempura flour
- 2-3 eggs
- 1 cup breadcrumbs
- 3 Tbsp dried basil
- 1 Tbsp Cheongyang chili powder
Cooking Instructions
Step 1
Butterfly the chicken breasts to make them about half an inch thick, preparing 5 pieces in total. Sprinkle salt and pepper evenly on the surface for seasoning. Then, generously sprinkle paprika powder, cayenne pepper, and fine chili powder over the chicken breasts, allowing them to marinate and absorb the aromatic and spicy flavors.
Step 2
In a bowl, whisk the eggs until smooth and set aside. In another shallow dish, place the all-purpose flour (or tempura flour).
Step 3
In a separate bowl, mix the breadcrumbs with dried basil and Cheongyang chili powder. This ensures that the breadcrumb coating itself is infused with a fragrant and spicy taste, making the chicken cutlet even more delicious.
Step 4
Coat the marinated chicken breasts thoroughly with the flour. Gently tap off any excess flour to ensure an even coating.
Step 5
Dip the floured chicken breasts into the beaten egg mixture, ensuring they are fully coated. Make sure the egg wash adheres well to the entire surface of the chicken.
Step 6
Transfer the egg-coated chicken to the breadcrumb mixture. Press gently with your hands as you roll the chicken to ensure the breadcrumbs adhere evenly and completely.
Step 7
Place parchment paper between the breaded chicken cutlets to prevent them from sticking together when stored. Arrange them in a container and refrigerate. This step is helpful if you’re not frying them immediately, as it helps the coating stay intact.
Step 8
Heat a generous amount of oil in a pan over medium heat. Carefully place the breaded chicken cutlets into the hot oil. Fry them, flipping occasionally, until they are golden brown and crispy on both sides. Ensure they are cooked through by adjusting the cooking time.
Step 9
Arrange the perfectly fried spicy basil chicken cutlets on a plate. Serve with your favorite dipping sauce, such as tonkatsu sauce, for a delightful meal!
