Crispy Oven-Fried Chicken Cutlet (Ground Chicken)

 https://diningwithskyler.com/ground-chicken-cutlet/

Ingredients 

▢ 1 lb. ground chicken or ground turkey

▢ 1 tsp kosher salt

▢ 1 tsp garlic powder

▢ 1 tsp onion powder

▢ All-purpose flour, eyeball for dusting + shaping

▢ 2 eggs whisked

▢ 1 full box panko breadcrumbs use as needed—don’t skimp

▢ Avocado oil spray

▢ Flaky sea salt for finishing

Directions 

Prep the Meat

In a bowl, mix the ground meat with salt, garlic powder, and onion powder until just combined.

Let it sit for a few minutes while you prep.

Shape the Cutlet

Lay out a large sheet of parchment paper and generously sprinkle it with flour.

Place the meat on top and press into a very thin, large oval—like a pounded chicken cutlet.

It should be big enough to nearly fill a sheet pan.

Lightly sprinkle flour over the top surface.

Bread the First Side

Brush the surface with egg wash.

Cover completely with panko breadcrumbs—press gently so they adhere.

Spray with avocado oil until the breadcrumbs are fully hydrated.

Not lightly coated—fully coated so they can “fry” in the oven.

Flip+ Bread the Second Side

Place another large sheet of parchment on top and carefully flip.

Remove the top parchment so the uncoated side is facing up.

Brush with egg wash, then fully coat with panko, pressing gently.

Spray again with avocado oil until the breadcrumbs are fully hydrated.

Bake

Lightly spray or brush a large sheet pan with avocado oil.

Carefully transfer the cutlet from the parchment onto the sheet pan.

Bake at 450°F in a convection oven or air fry for 15 minutes.

Broil to Finish

Broil for 4–5 minutes, until deeply golden brown and crispy. Watch it closely.

Finish

Remove from the oven and immediately sprinkle with flaky sea salt.

Let it rest for 1–2 minutes, then slice.

Lemon Bars With Olive Oil and Sea Salt

 For the Crust

1¼cups/155 grams all-purpose flour

¼cup/50 grams granulated sugar

3tablespoons/25 grams confectioners’ sugar

1teaspoon finely grated lemon zest

¼teaspoon fine sea salt

10tablespoons/142 grams cold unsalted butter, cut into cubes

For the Curd

4 to 6lemons

1½cups/300 grams sugar

2large eggs plus 3 yolks

1½teaspoons/5 grams cornstarch

Pinch of fine sea salt

4tablespoons/57 grams butter

¼cup/60 milliliters fruity extra-virgin olive oil

Confectioners’ sugar and flaky sea salt, for sprinkling

Step 1

Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).

Step 2

To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.

Step 3

While the shortbread is baking, prepare the lemon curd: Grate ½ tablespoon zest from lemons and set aside. Squeeze lemons to yield ¾ cup juice.

Step 4

In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil and stays there for 30 seconds or so; you should see it thicken up before you take it off the heat. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.

Step 5

When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.