Ree mixes everything bagel seasoning into her panko coating adding an instant flavor boost to her breaded chicken cutlets!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
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Crispy Everything Chicken Cutlets
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 servings
Ingredients
Chicken:
4 chicken cutlets
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup milk
2 large eggs, beaten
1 1/4 cups panko breadcrumbs
3 tablespoons everything bagel seasoning
3 tablespoons salted butter
3 tablespoons olive oil
Easy Lemon Dressing:
1/2 cup olive oil
1 tablespoon Dijon mustard
2 teaspoons honey
2 lemons, juiced (about 1/4 cup)
Kosher salt and freshly ground black pepper
Salad:
4 cups mixed greens
1 cup halved cherry tomatoes
2 lemons, halved or sliced, for garnish
Directions
For the chicken: Heat a large skillet over medium heat.
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the flour to a shallow bowl. Whisk together the milk and eggs in a second bowl. Mix the panko and everything bagel seasoning in a third bowl.
Bread the chicken by dredging each cutlet first in the flour, shaking off the excess. Next, dip into the egg wash, then cover in the seasoned panko.
Add the butter and oil to the skillet. When the butter is melted, add the chicken and cook until golden and crisp (or registering 165 degrees F), 4 to 5 minutes per side. Remove to a rack to rest.
For the easy lemon dressing: While the chicken is cooking, add the olive oil, mustard, honey, lemon juice and salt and pepper to taste to a mason jar and shake to combine.
For the salad: Pour the dressing over the mixed greens in a bowl and toss. Add the greens to a platter, pile the chicken on top and garnish with the tomatoes and lemons. (Alternatively, add the undressed greens to a platter, drizzle on some of the dressing, pile the chicken on top, garnish with the tomatoes and lemons and serve with additional dressing on the side.)
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Ree Drummond’s Crispy Everything Chicken Cutlets | The Pioneer Woman | Food Network
