Spiced Grit-Fried Chicken Cutlets

spiced-grit-fried-chicken-cutlets-1559063548

Time: 60 mins

Makes: 6 servings

Give your usual chicken dinner a Southern spin by using grits to coat your cutlets. 

Ingredients

1 c. all-purpose flour
 
1 1/2 tsp. baking powder
 
1 tsp. ground coriander
 
1 tsp. ground cardamom
 
1 tsp. ground turmeric
 
1 tsp. ground cinnamon
 
1/4 tsp. ground nutmeg
 
Kosher salt and freshly ground black pepper
 
2  large eggs
 
2 1/4 c. stone-ground grits
 
chicken breast cutlets (about 1 1/2 pounds)
 
3/4 c. canola oil
 
2 tbsp. olive oil
 
1 1/2 lb. green beans, trimmed
 
1/2 c. thinly sliced red onion
 
2 tsp. lemon zest, plus 3 tablespoons lemon juice 
 
1/4 c. fresh flat-leaf parsley
 
2 oz. feta, crumbled (about 1/2 cup)

Instructions

Whisk together flour, baking powder, coriander, cardamom, turmeric, cinnamon, and nutmeg in a bowl. Season with salt and pepper. Whisk together eggs and 1/4 cup water in a separate bowl. Place grits in a third bowl. 

Preheat oven to 250°F. Place a rack inside a rimmed baking sheet and place in oven. Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper. Working in 3 batches, coat chicken in flour, then egg (letting excess drip off), and then grits (pressing gently to help adhere). Cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer to prepared rack to keep warm.

Heat olive oil in a large cast-iron skillet over medium-high heat. Add green beans and cook, without stirring, until beans start to brown and blister, 4 to 5 minutes. Season with salt and pepper and continue cooking, tossing occasionally, until beans are crisp-tender, 3 to 4 minutes. Remove from heat and stir in onion, lemon zest and juice, parsley, and feta. Serve chicken alongside.

Publication: CountryLiving

Photo: Brian Woodcock

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