Sometimes you just need a quick weeknight meal, and this simple recipe is exactly that — our go-to main course when we’re short on time but still looking for a home-cooked dinner. Making it couldn’t be simpler. Set the oven, mix a few ingredients together and viola — instant dinner. In most cases, we’ll use our award-winning Purry-Purry Sauce as the flavor-base base, but you can produce equally delicious results with our Caribbean Curry and Cat in Heat sauces as well — just substitute them for Purry-Purry Sauce in the recipe below. Also, feel free to switch out the chicken for pork, fish, scallops or shrimp — either way, it’s still delicious.
Here’s what we did:
4 chicken cutlets, about 6 oz. each
2-3 tablespoons Fat Cat Purry-Purry Sauce (depending on desired heat level)
1/4 cup mayonnaise
2 tablespoons panko breadcrumbs (or coconut flake)
salt and pepper to taste
Set oven to 425F.
On a foil-lined baking sheet, spread out chicken cutlets and season lightly with salt and pepper.
In a small mixing bowl, stir together the mayonnaise and Fat Cat Purry-Purry Sauce until well blended. Taste mixture — if more spice is desired, add another tablespoon of Purry-Purry Sauce. (If sauce is too spicy, add another tablespoon of mayonnaise.)
Using the back of a spoon, spread a thin layer of the mayo-Purry-Purry Sauce mixture over the top of the chicken, making sure to coat the surface of the chicken evenly and completely. The mayo-mixture will baste the chicken as it cooks, keeping it moist, and also serve as a means to infuse the flavors of the sauce onto the meat.
Once done, lightly sprinkle a layer of breadcrumbs over the top of the cutlets, creating a thin, even coating. (The breadcrumbs will provide texture to the dish.)
Place the baking sheet in the oven and bake for 15 minutes, or until cutlets are cooked through and golden brown..
Let cool for 5 minutes before serving, and serve alongside your favorite vegetable with more Purry-Purry Sauce on the side, for dipping.