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Active Fire Time: 4 minutes             Total Time: 20 minutes

In this new chapter of our Cookbook Series, we’re taking inspiration from a true kitchen classic, crispy chicken cutlets. But this isn’t your average Milanese. Our version pays homage to the iconic “Finger-Lickin’ Pan Fried Chicken” from the award-winning cookbook Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by chef and writer Samin Nosrat.

Celebrated around the world, Samin Nosrat transformed the way we think about cooking by breaking it down into four essential elements: SALT, FAT, ACID, and HEAT. Her book, which earned the prestigious James Beard Award, and the beloved Netflix series that followed, continue to inspire home cooks and chefs alike.  

In this recipe, we focus on the elements of FAT and HEAT. We use clarified butter (ghee) for its high smoke point and rich, nutty flavor, and harness the steady, powerful HEAT of the Keveri H1 in Classic Mode. This mode is perfect for quick and even cooking in a cast-iron skillet. By following Samin’s instructions, step by step, from pounding the chicken to using Parmesan cheese in the breading. Every step is designed to maximize flavor and that irresistible crispy texture.  

Prepare this dish and discover how the Keveri H1 helps you master the HEAT element, delivering a chicken cutlet that’s juicy on the inside and beautifully golden on the outside. Ready to master the art of pan-frying in the H1? Let’s cook! 

Ingredients

Serves 6

Supplies:

Meattenderizer
Plastic bags or plastic wrap
3 shallow dishes or bowls
Large cast-iron skillet
Tongs
3.3 lb of lump charcoal 

Preparation

Step 1:

Fire up the Keveri H1 in Classic Mode at 320°F according to the owner´s manual instructions or the Masterclass videos. Place the empty cast-iron skillet inside the H1 to preheat.

Step 2: 

Place a chicken breast, bottom-side up, on the cutting board. Lightly grease one side of a plastic bag with olive oil and place it, oiled side down, on top of the breast.

Step 3: 

Pound the breast with a meat tenderizer until it has a uniform thickness of approximately 1/2 inch. This helps the cutlets cook quickly while staying tender. Repeat with all the breasts.

Step 4:

Season each flattened breast with salt and pepper. Set up the shallow dishes for your breading station. 
Flour: Flour seasoned with salt and pepper.
Egg: Eggs beaten with a pinch of salt.
Breading: Breadcrumbs or panko mixed with grated Parmesan cheese.

Step 5:

Working in an assembly line:
Dredge each chicken breast in flour, shaking off any excess.
Next, dip it into the beaten eggs, allowing the extra to drip off.
Finally, press it into the breadcrumb- Parmesan mixture, ensuring it’s evenly coated and sticks well.

Step 6:

Heat the cast-iron skillet until very hot, then add the clarified butter. When the butter is shimmering and very hot, carefully place chicken cutlets in the skillet, making sure not to overcrowd the pan. 

Step 7:

Cook the chicken cutlets until golden brown and crispy, about 3 to 4 minutes per side, flipping each cutlet only once.

Step 8:

Transfer the chicken from the skillet to a paper towel-lined plate to drain. Serve immediately with your favorite side dish or try it in a delicious sandwich, as we recommend.

Cook's Notes:

A big thank you to the incredible Chef Samin Nosrat for inspiring this recipe. We’re sure you’ll love making it in the H1. We encourage you to explore her work and discover more of her culinary wisdom. And we’d love to hear from you. Share your results on social media and share your favorite cookbooks that you would like to see adapted for the Keveri H1.  

Check the full recipe video here

Share With Us

Post what you cook using the Keveri H1 on social and tag us @Keveri. usa #KeveriFam

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