into the frying pan

The best thing about having digital news subscriptions to the New York Times, Wall Street Journal, Chicago Tribune, and Desert Daily News is that I am current with most every current event. The worst thing is that I am constantly bombarded with endless news alerts. Several times a day I find myself overwhelmed and information fatigued.

I must not be alone, because at least once a day the NYT sends me a recipe they think might distract and soothe. Boy was that true with their recent crispy sour cream and onion chicken. I read the recipe and thought well this is either going to be downright delicious or like one of those Op Eds I wish I hadn’t clicked on. Thankfully it was the former.

If you’re wishing you could just turn off the world and sink into a big bag of potato chips and a hefty bowl of onion dip then this recipe is for you. It has all the comfort of the above but in a protein version that won’t tip the scale on your pandemic pounds. The amazing thing is that the sour cream marinade doesn’t only deliver on the flavor front, the lactic acid in the sour cream actually keeps the thin breasts incredibly juicy.

For crispy sour cream and onion chicken start with two boneless chicken breast cutlets. Cut each in half along the seam so that they lay flat. Pat the cutlets dry with paper towel, season both sides with salt and pepper.

In a medium bowl, stir together one quarter cup sour cream (you can also use Greek yogurt), two tablespoons thinly chopped chives and the remaining one and a half teaspoons 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 one cup panko and remaining one and a half 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 will comfortably fit. Take care not overcrowd, better to cook the cutlets in two batches.

Cook until golden brown, three to five 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. Here’s some news you can really sink your teeth into.