Crunchy Chicken Cutlets
with chilli lime charred broccolini
Serves: 4 people | Prep Time: 10-15 mins | Cook Time: 50-55 mins
1kg chicken cutlets, skin removed
3 ½ cups panko crumbs*
2 tsp smoked paprika
2 tsp lemon pepper
½ cup plain flour*
2 cups buttermilk
½ tsp salt flakes
Chilli Lime Charred Broccolini:
2 bunches broccolini
1 tbsp sesame oil
juice of 1 lime
1 tsp chilli flakes
salt flakes to season
fresh lime segments to serve
Preheat the oven to 200°C fan forced. Line a large baking tray with baking paper.
Place the panko crumbs onto a large plate, add the paprika, lemon pepper and salt. Stir to combine. Place the flour onto a separate plate and the buttermilk into a shallow bowl.
Dip the chicken cutlets, one at a time, into the flour to coat, shaking off any excess. Then dip into buttermilk and turn to coat. Next roll in the panko and spice mixture to completely coat, pressing with fingers if needed. Repeat with remaining cutlets.
Place the coated cutlets on the prepared baking tray. Spray the cutlets with oil and roast for 30-40 mins or until golden, crispy and cooked through.
Meanwhile, to make the chilli lime charred broccolini, steam the broccolini until just tender (approx 5-7mins). Heat a griddle plate or frying pan to a high heat, add the sesame oil and the steamed broccolini and cook until the edges and florets begin to char. Turn off the heat and add the lime juice, chilli flakes and season with salt.
Serve the crunchy chicken cutlets with the broccolini and fresh lime segments.