How to make it

  • Lay one thigh at a time flat on piece of plastic wrap with smooth skin facing up.
  • Place another piece of plastic wrap on top and pound the chicken to an even 1/4" thickness.
  • When all chicken is pounded cut each thigh into 3 pieces then sprinkle with salt and pepper.
  • Dredge each piece in flour.
  • Combine egg and egg white in a bowl then beat lightly with a fork.
  • Dip each thigh in egg and allow excess to drip off then dredge in crumbs.
  • Heat oil in large nonstick skillet over medium high then add chicken and cook 3 minutes.
  • Take pan away from stove and lightly coat tops of chicken with cooking spray.
  • Turn the pieces over and cook another 3 minutes or until they are cooked through.
  • Combine ketchup, Worcestershire sauce, soy sauce, mustard and rice vinegar in a bowl.
  • Serve 3 of the chicken cutlets fanned on each plate and place a puddle of sauce at base of fan.

Reviews & Comments 1

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    " It was excellent "
    dee ate it and said...
    Thanks for this recipe. I was in need of something new to do with some chicken thighs.
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