4 boneless chicken breasts, cut horizontal and pounded thin
Salt and black pepper
½ cup sour cream or Greek yogurt
¼ cup thinly sliced fresh chives or 1 tablespoon of dried chives
2 tablespoons onion powder
2 cups Panko bread crumbs
Canola oil for frying
1 lemon cut into wedges
Pat chicken dry and season with salt and pepper.
In a medium size bowl, mix together the sour cream, chives and 1 tablespoon of the onion powder.
Season with salt and pepper.
Add the chicken and turn to coat.
Chicken can sit in marinade for up to 8 hours.
Keep refrigerated and allow chicken to come to room temperature before cooking.
In a shallow plate or pie plate, mix the panko, remaining tablespoon of onion powder, and season with salt and pepper.
Working one at a time, press the chicken in the panko mix, pressing to coat both sides.
In a large skillet, heat the oil.
fry the cutlets until crisp, 3 to 5 minutes per side, depending on the size of your cutlets.
Be sure not to overcrowd your pan.
Serve with a squeeze of lemon and more fresh chives if desired.
If you want a dipping sauce, try a mix of sour cream, lemon juice and a dash of garlic powder.
My tips. Marinated my pounded chicken cutlets in a gallon size zip lock bag, overnight. I took my wire baking racks, set them down in my kitchen sink, took the chicken out of the marinade and laid them across the rack and let them drip off, I flipped them over, then we went forward with the bread crumb step. We did 4 large cutlets and are going to use the leftover 2 for some type of sandwich. Chicken was very moist, tender and full of flavor. It was like eating a Lays sour cream and onion potato chip. Let me know what you think of it and what else you would do with this recipe. It’s a keeper in our house. It was really simple.