Reviews

• 
  weezi | 04/21/2018

  I would definitely make this recipe again, even on a weeknight (it was featured as a weekday recipe in Make it Tonight, but I made on a weekend). It took about 30-40 minutes. Used boneless, skinless chicken thighs (which I did not pound). Also, because I was short of time, I used 1/2 cup medium-hot salsa I had on hand, and added the orange segments, 3 tsp. lime juice, 2 tbsp coriander, 2 chopped scallions, and a little tabasco sauce. I marinated the chicken in the juice of 1 orange, but added 2 heaping tbsp mayonnaise to the juice, and then dipped in panko crumbs with the orange zest, thyme, salt and pepper (without doing the flour-beaten egg step). I estimate I used about 1 1/2 cups panko for 6 chicken thighs and it was all used up, but I never find having too much panko a problem (just toss in the leftovers for the last 2-3 mins. of cooking, and they make a great crunchy topping for a lot of dishes (e.g. when I make fish tacos with breaded tilapia, I fry up the leftover panko crumbs & scramble the leftover egg and use those as toppings, along with guacamole - delicious). I did not find that the breading fell off, using the method I've described, but also I was careful when turning the chicken.

• 
  dianary | 02/13/2018

  Very tasty results. It would work better to recommend pounding the cutlets to a measurement, say 1/4 inch thick, so the meat is uniformly thick. Then it would be easier to fry to doneness at the recommended temperature without excessive browning. The breading fell off the chicken pieces, especially when tested for doneness with a knife. The recipe recommended twice the amount of panko than needed, and it should have called for a bit more flour. It would be helpful to give an estimate of preparation time: this took me longer to prepare than I expected.

• 
  CVBReno | 02/02/2017

  Twice as much panko is called for than is needed. Salsa best made with summer garden tomatoes.