Peanut Chicken Scaloppine

• 4 (4-oz.) chicken breast cutlets
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• 1/2 cup salted dry-roasted peanuts, finely chopped
• 4 tablespoons canola oil

1. Place each chicken cutlet between 2 sheets of heavy-duty plastic wrap, 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.
2. 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.
3. 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 in a jelly-roll pan. Keep warm in a 200u0b0 oven. Repeat procedure with remaining chicken and canola oil. Serve with Squash Ribbon Salad.

chicken breast cutlets, kosher salt, freshly ground black pepper, allpurpose, eggs, peanuts, canola oil

Taken from www.myrecipes.com/recipe/peanut-chicken-scaloppine (may not work)