Ritzy Cheddar Chicken Breast

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October 5, 2024

These cheesy chicken cutlets, coated in buttery Ritz crackers, are as delicious as they sound. Instead of the traditional flour-egg-bread crumb dredge, this recipe uses a tangy sour cream base, which helps to tenderize the chicken breasts. To make it easier, use thin chicken cutlets. You can buy them pre-sliced or cut thicker breasts in half horizontally (no pounding needed). Thin cutlets cook more evenly and stay tender throughout the baking process.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Ingredients

1 tablespoon olive oil, plus more for greasing wire rack

¼ cup sour cream

1 large egg white

1 teaspoon Dijon mustard

Kosher salt (Diamond Crystal)

2 large boneless, skinless chicken breasts (about 1½ pounds total)

1 sleeve Ritz crackers (about 100 grams)

2 ounces extra-sharp Cheddar

cheese, coarsely grated (about 1 cup)

½ teaspoon garlic powder

½ teaspoon onion powder

Directions

1Position rack in the bottom third of the oven and heat oven to 450° F. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it. (I would use a parchment lined baking sheet the next time...)

2In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.

3In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion

4powder and olive oil. Season with ½ teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.

5Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.

Recipe from The New York Times, Eric Kim.

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