Breaded Chicken Cutlets with Sage
To fry sage leaves for garnish, place them in hot oil until they start to curl, about three seconds; remove with a slotted spoon.
- 2 pounds boneless, skinless chicken cutlets (8 to 10 pieces), pounded about 1/4 inch thick, if needed
- Coarse salt and freshly ground pepper
- 1 1/2 cups buttermilk
- 1/2 teaspoon hot sauce, such as Tabasco
- 2 cups plain dried breadcrumbs (about 8 ounces)
- 1/3 cup finely chopped fresh sage, plus fried leaves for garnish
- Vegetable oil, for frying
Preheat oven to 200 degrees. Season chicken with salt and pepper. Stir buttermilk, hot sauce, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a medium bowl. Add chicken; turn to coat well. Let marinate for about 15 minutes. Stir breadcrumbs and sage in another bowl; set aside.
Heat about 1 inch oil in a large skillet until it reaches 365 degrees on a deep-fry thermometer. Working with 1 cutlet at a time, transfer chicken from the buttermilk mixture to the breadcrumb mixture, coating both sides completely. Gently place in the hot oil. Cook, turning halfway through with tongs, until crisp and dark golden, about 5 minutes. Transfer to a rack or paper towels to drain. Transfer to a baking sheet, and put in oven to keep warm. Remove any bits of coating from skillet with a slotted spoon, and discard before adding more chicken. Repeat with remaining chicken. Garnish with fried leaves.