Marmalade serves as the tangy binder for the delicious sesame coating on these breasts. If you can find black sesame seeds, swap them in for half of the total amount to add visual punch to the coating.
These crumbs are coarser than your average breadcrumbs, so it takes a little extra force to get them to adhere. My method is to pat a healthy amount of breadcrumbs on top of the chicken and then use the heel of my hand and a firm rotating motion to press the crumbs onto the chicken. Don’t shake off the excess when transferring the breasts to the baking sheet; you want to keep as many crumbs on the chicken as possible.
Make Ahead Tips
Make the crumbs ahead. They’ll keep for up to 3 days in an airtight container at room temperature. Or if you want to whip up a few batches of crumbs, you can store them in a zip-top bag in your freezer for a couple of months.
Marinate ahead. You can pound the chicken and immerse it in the sticky flavor bath the day before you plan to cook it. The results will be excellent because the flavors will really sink into the meat.
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I liked the other versions of crispy chicken cutlets featured in this article, especially the lemon caper, but this one was not a success. The orange flavor was too strong, overpowered the chicken.
We really wanted to love this, as it reminded us of a dish we use to get from our favorite gourmet grocery store. Followed the recipe to a T -- except we didn't have anything to make our own breadcrumbs so substituted panko bread crumbs instead. It just didn't turn out right. My husband didn't like how strong the orange flavor came across - almost bitter. And the rest of the chicken lacked additional flavor and depth. Disappointed.
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