Giant Crispy Chicken Cutlet with Fries

Method

1. 1

   Step 1: Soak the potato sticks in cold water for 30 minutes to rinse off surface starch, then drain and dry them thoroughly on a kitchen towel.

2. 2

   Step 2: Butterfly each breast by slicing almost all the way through horizontally and opening it like a book. Place between plastic wrap and pound to an even 1/4 inch, working from the center outward. Season both sides with salt and pepper.

3. 3

   Step 3: Heat the fries oil in a heavy pot to 325F. Fry the potatoes in two batches for 5 to 6 minutes, until limp and pale but cooked through. Drain on a rack.

4. 4

   Step 4: Mix the flour with the paprika. Beat the eggs with the cream. Dredge each cutlet in flour, dip in egg, then lay it in the breadcrumbs and scatter crumbs over the top without pressing, so the coating stays airy.

5. 5

   Step 5: Heat the cutlet oil and butter in a large skillet over medium-high heat to 340F. Lay in one cutlet and gently swirl the pan so hot oil washes over the top; the crust will puff and ripple. Fry 2 to 3 minutes per side until deep golden and the center reads 165F. Repeat with the second.

6. 6

   Step 6: Meanwhile, bring the fries oil to 375F and fry the potatoes again for 2 to 3 minutes until crisp and golden. Drain and salt immediately.

7. 7

   Step 7: Slide each cutlet onto a board with a pile of fries and lemon wedges, and serve before the steam softens the crust.

• #comfort-food
• #kid-friendly