Sesame Chicken Cutlets
Submitted by TalkoBelle
Crispy pan-fried sesame chicken cutlets coated in breadcrumbs, ginger, and garlic. Freezer-friendly, ready in minutes, and golden on the outside with juicy chicken breast inside.
YIELD
2 servingsPREP
50 minCOOK
12 minREADY
70 minThese cutlets hit that sweet spot where weeknight easy meets genuinely impressive. A quick dip in sesame oil and teriyaki, a roll through seasoned breadcrumbs, and a few minutes in a hot skillet. That’s it.
The sesame seed crust gets shatteringly crisp while the chicken stays tender and juicy underneath. A squeeze of fresh lemon right before serving brightens the whole plate.
Best part? These freeze beautifully. Coat a double or triple batch, flash-freeze on a baking sheet, and stash them in freezer bags for up to four months. Pull them straight from the freezer to the skillet on those nights when cooking from scratch feels like too much to ask.
Pro Tips
- Pound cutlets to even thickness (about ¼ inch) so they cook through uniformly. Uneven cutlets mean dry edges and raw centers.
- Chill before cooking. That 30-minute fridge rest sets the coating so it won’t slide off in the pan.
- Don’t crowd the skillet. Cook in batches if needed. Overcrowding drops the pan temperature and steams the crust instead of crisping it.
Ingredients
Directions
In a medium-size bowl, mix the sesame oil and teriyaki sauce until well blended.
Add the cutlets, tossing to coat.
On a sheet of waxed paper or in a shallow dish, mix the bread crumbs, sesame seeds, ginger, and garlic.
Coat each cutlet with the bread crumb mixture, patting the meat so the crumbs adhere.
Refrigerate for at least 30 minutes.
In a large nonstick skillet, heat the oil over medium heat.
Add the chicken cutlets and cook for 5 to 6 minutes on each side, or until golden and crisp and no longer pink in the center.
Transfer the cutlets to serving plates.
Garnish with lemon slices and parsley and serve right away.
MAKE AHEAD: Prepare the recipe through step 3 but do not refrigerate (the recipe can also be multiplied).
Place the coated chicken cutlets in a single layer on a waxed paper-lined tray or baking sheet for 1 to 2 hours, or until firm.
(This is called flash-freezing.)
Pack in plastic freezer bags and freeze up to 4 months.
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