Spanish Chicken Cutlets with Yogurt Sauce

By lorik

Ingredients

• 1 1/4 cups plain yogurt
• 2 teaspoons smoked paprika
• Salt and pepper
• 1 1/2 cups panko bread crumbs
• 4 (6-ounce) chicken cutlets, 1/2-inch thick, trimmed
• 6 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons minced fresh parsley

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 200 degrees. Combine yogurt, paprika, ½ teaspoon salt, and ¼ teaspoon pepper in medium bowl. Reserve ½ cup yogurt mixture. Place bread crumbs in shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. One at a time, coat cutlets in remaining yogurt mixture and dredge in bread crumbs, pressing to adhere.

2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook 2 cutlets until golden brown, about 4 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towels and repeat with 2 tablespoons oil and remaining cutlets.

3. Wipe out skillet with paper towels, and heat remaining 2 tablespoons oil until shimmering. Add garlic and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly. Whisk cooled garlic oil and parsley into reserved yogurt mixture until combined. Season with salt and pepper to taste. Serve chicken with yogurt sauce.