We all have those dishes we revert back to time and time again. For me, it’s cracker-crusted chicken. Although not as simple as grilling or baking chicken, there is something so satisfying about the crunchy, salty coat that it makes the extra 10 minutes of preparation worth it. 

I could probably chalk this obsession up to my love of chicken tenders and the profound loss I felt after going gluten-free. Chicken tenders and Caesar salad? A beloved meal for many a ‘trying to be healthy’ gal! But it became increasingly more difficult to find. So here we are, remedying the problem with homemade ones. And in this case, cutlet versions! What I like about cutlets is that the thin cut of the chicken allows for maximum crunch. And they make dinner look fancy when in fact, all you are eating is a chicken tender. 

I made a massive batch of these when I was visiting my parents recently and despite pounding out 2 lbs of chicken, there were absolutely no leftovers! So of course, I had to share.

They are paired here with a simple salad but of course you could really go ham with the sides – roasted vegetables, potatoes, salads, you name it. I just wanted the chicken to do the talking this week. The two things you absolutely cannot omit are the flaky salt and fresh lemon juice. Together they take the dish from your average cutlet to the elevated dinner item you can center your entire meal around. 

Oh and you may notice I coat my raw chicken in paprika, salt, and pepper before layering on the cracker crust. This is my little secret. If you coat the chicken directly, the seasoning actually sticks. If you add it to the cracker crust, it gets lost in the mix. So if you want to up the flavor profile, directly season the chicken. I promise you it works!

Okay back next week with a crockpot recipe I have been making on repeat every Friday. 

INGREDIENTS

2 lbs. chicken breast

1 tbsp. paprika 

Salt & pepper

1 box Simple Mills crackers (any flavor)

1 tbsp. Italian seasoning

1 tbsp. arrowroot starch (sub: potato starch)

1 egg

Must-Have Toppings: fresh lemon, fresh parsley, flaky salt

Paired With: A simple arugula salad with tomatoes

Serving Size: 4

INSTRUCTIONS

• Butterfly the chicken breast, cutting off any extraneous fat. 
• Using a heavy meat tenderizer, pound chicken into thin strips. 
• Season raw chicken with paprika, salt and pepper. 
• In a food processor, grind down crackers until fine and stir in italian seasoning for extra flavor. 
• Meanwhile set up a cooking station – a shallow plate or bowl with the egg (whisked), a shallow plate with the arrowroot starch, and a shallow plate with the cracker crust. 
• Heat a large skillet with a full layer of oil coating the bottom. 
• In order, dip the chicken in the egg, the arrowroot starch, then back in the egg, and lastly the cracker crust.
• Place coated chicken in the large skillet. Pan fry for 3-4 minutes on each side. 
• Sprinkle flaky sea salt, finely chopped parsley, and drizzle fresh lemon over the top. 
• Enjoy!