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My aunt made this one night for dinner when I was at her house, and I was blown away! The flavors and the taste were just so spot on. I went home and made it for my family the next night, and I haven’t stopped making it since. The sweet and spicy combination works perfectly, and this version dirties fewer dishes than a traditional breaded chicken recipe.
Yield: 10 cutlets
1 and 1/2 teaspoons hot sauce, any, such as Glicks
1 and 1/4 cups Gefen Panko Crumbs
1 pound chicken cutlets, pounded thin
oil, for frying (optional)
Line a baking sheet with Gefen Parchment Paper and set aside. If you’ll be baking the cutlets, preheat oven to 400 degrees Fahrenheit. (You can also fry them; see step 4.)
In a shallow dish, mix together duck sauce and hot sauce. In a second shallow dish, spread out panko crumbs.
Working with one cutlet at a time, coat in the sauce, then the panko, and then place on the prepared baking sheet.
If frying, freeze cutlets for 30 minutes, then fry over medium-high heat about five minutes per side, until light golden brown. If baking, spray cutlets with nonstick cooking oil spray and bake, uncovered, 20 minutes per side.
Photography by Rachel Beraja
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