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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Spicy Chicken Cutlets

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Bring bucketloads of flavour to your everyday breaded chicken with this hot and spicy sriracha schnitzel version. Quick, simple and perfect for those busy weeknights, all it needs to be served with is a simple salad and you’re sorted.    

WATCH THIS RECIPE

SPICY CHICKEN CUTLETS

PREP TIME

5 minutes

COOK TIME

20 minutes

SERVES

4

Ingredients

2 large chicken breasts, halved lengthways 

1/3 cup Marion’s Kitchen Coconut Sriracha (use my  store locator  to find out where to buy), plus extra, to serve 

1 cup plain (all-purpose) flour 

2 eggs, lightly whisked 

2 cups panko breadcrumbs* 

your choice of salad, to serve 

vegetable oil for shallow frying 

Steps

Combine the chicken with the 1/3 cup of Coconut Sriracha and a pinch of salt. Marinate for about 10 minutes. 

Place the flour, eggs and breadcrumbs in separate large bowls. Lightly coat a piece of chicken in the flour and then coat with the egg and then coat with the breadcrumbs. Repeat with the remaining chicken. 

Pour enough vegetable oil to cover the bottom of a non-stick frying pan. Place the pan over medium-high heat and when the oil is hot, cook the chicken cutlets for 3-4 minutes each side or until the chicken is golden and cooked through. Drain on paper towel. 

Serve the chicken with your choice of salad and extra Coconut Sriracha for dipping.  

Note Icon

Notes:

– Panko breadcrumbs are a type of Japanese-style breadcrumb that are light and crispy..

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