Chicken Peanut Scallopini
- 4 Chicken Breast Cutlets
- 1 1/2 tsps Kosher Salt
- 1/2 tsp Fresh Ground Black Pepper
- 1/4 cup All-Purpose Flour
- 2 Eggs, Lightly Beaten
- 1 cup Panko Crumbs
- 1 cup Salted-Roasted Finely Chopped Peanuts
- 4 tbsps Frying Oil
Place each chicken cutlet between 2 sheets of parchment paper, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle with 1 tsp. salt and 1/4 tsp. pepper.
Place flour in a shallow dish. Place eggs in another shallow dish. Stir together panko, peanuts, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a third shallow dish. Dredge chicken in flour, dip in eggs, and dredge in panko mixture, pressing to adhere.
Cook half of chicken in 1 Tbsp. hot canola oil in a large nonstick skillet over medium heat 3 minutes or until golden brown. Turn chicken, add 1 Tbsp. canola oil to skillet, and cook 3 minutes or until done. Place on a wire rack on a cookie sheet. Keep warm in a 200° oven. Repeat procedure with remaining chicken and canola oil.