Crisp Cutlets with Caraway Sour Cream Sauce
From Martha Stewart's Dinner at Home
Prep time: 15 minutes
Sauté time: 8-10 minutes
½ cup sour cream (plain yoghurt would work too)
½ tsp caraway seeds, crushed with the side of large knife (Ruth’s note: it’s more that you’re just bruising the seeds to release more flavor)
½ tsp spicy brown mustard
Coarse salt & freshly ground black pepper
3 large eggs, beaten
1 cup all purpose flour
3 cups panko (Japanese) breadcrumbs
8 cutlets (about 1lb/450g) (Ruth’s note: the recipe calls for pork cutlets, which are delicious, but boneless chicken breasts, butterflied and pounded to ¼” thickness would be lovely)
1 cup safflower or canola oil (any neutral tasting oil) (Ruth’s note: I used a little at a time –just enough to brown the cutlets)
1. Mix all the sauce ingredients in a small bowl and set aside until serving.
2. Breading the cutlets:
Whisk eggs in a shallow dish or wide bowl. Season the flour with a little salt and pepper and spread on a plate. Place the panko crumbs in a resealable plastic bag and crush slightly with a rolling pin. Place on another plate (Ruth’s note: you could also put the flour in a zip lock baggie, I find it easier for clean up. I left my panko crumbs coarse and only added them to the plate as I needed them. It keeps me from throwing out too much left over panko. )
Season both sides of the cutlets with some salt and pepper. Dredge in flour, coating both sides. Dip in eggs, letting excess drip back into the dish. Place on the panko crumbs, pressing crumbs into the meat to coat entirely. I flip them over and do both sides.
3. Heat the oil in a large sauté pan over medium heat until hot but not smoking. Work in two batches, cooking until golden brown and crisp on the bottom. Flip and repeat the process – about 2 minutes per side.
4. Transfer to paper towels and blot dry before placing on a platter.
Serve with the Caraway Sour Cream Sauce on the side. Martha’s team served this with a side of pasta with Sautéed Brussels Sprouts and it was fabulous.