crispy sour cream and onion chicken

Ingredients:

2 boneless chicken breast cutlets, cut in half along the seam

Kosher salt and freshly ground pepper

¼ cup sour cream or Greek yogurt

2 tablespoons thinly sliced fresh chives, plus more for serving

1 tablespoons onion powder, split

1 cup panko breadcrumbs

Canola oil, for pan frying

½ lemon, cut into wedges for serving

Directions:

Pat the chicken cutlet halves dry with paper towel, season both sides with salt and pepper.

In a medium bowl, stir together the sour cream, chives and 1½ teaspoons of onion powder. Season with salt and pepper. 

Add the chicken and turn to coat. Cover and refrigerate. The chicken can sit in the marinade for up to 8 hours. Let come to room temperature before cooking.

In a shallow bowl or lipped plate, stir together the panko and remaining 1½ teaspoons onion powder, season with salt and pepper.

Working one at a time, press the coated chicken cutlets into the panko, use your fingers to pack the panko onto both sides of the chicken, place on a clean plate, and repeat with the other cutlets.

Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium to medium-high. Drop a piece of panko in: If it sizzles, the oil’s ready. Add as many chicken cutlets to the pan as comfortably fit. Take care not overcrowd, better to cook the cutlets in two batches if needed.

Cook until golden brown, 3 to 5 minutes per side. Transfer the chicken to the paper towel-lined plate and sprinkle with a little kosher salt.

Scatter each cutlet with a little chopped chive and serve with lemon wedges for squeezing.

Serves 2