Categories: Meals

Ingredients

• 1 cup mayo
• 1/2 cup creme fraiche
• 1/4 cup buttermilk
• 1/2 cup finely chopped parsley
• 1 tbsp fresh lemon juice
• 1 1/2 tsp Maggi seasoning sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• Kosher salt
• 3/4 cup all-purpose flour
• 3 large eggs, room temp
• 1 1/2 cups panko
• 4 small chicken breasts, pounded to 1/4" thickness
• 1/2 cup vegetable oil
• 1/2 English hothouse cucumber, thinly sliced lengthwise
• 4 red radishes, trimmed, sliced
• 1 tbsp distilled white vinegar
• Pinch of sugar
• Aleppo-style pepper (for serving)

Directions

1. Whisk mayo, creme fraiche, buttermilk, parsley, lemon juice, Maggi, garlic powder, onion powder, and 1/2 tsp pepper in a medium bowl to combine. Season sauce with salt.

2. Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place pankp in a third shallow bowl; season all three with salt and black pepper. Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to a bowl with egg and turn to coat, letting excess drip off. Coat with panko, pressing to adhere.

3. Heat oil in a large skillet over medium. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack; season with salt.

4. Toss cucumber, radishes, vinegar, sugar and a pinch of salt in a medium bowl to combine; taste and adjust seasoning with more vinegar, sugar and/or salt as needed.

5. Drizzle cutlets with sauce, top with vegetables, then drizzle with a little more sauce. Sprinkle with Aleppo-style pepper.

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