Ingredients:
- Chicken breast: 1 piece
- Tea Rubs: 1 tablespoon (a blend of black tea leaves, paprika, garlic powder, onion powder, and a pinch of sugar)
- Orleans seasoning: 15g
- Water: 1 tablespoon
- Egg: 1
- Bread crumbs: as needed
- Cornstarch: as needed
- Oil for brushing (optional)
Instructions:
- Prepare the Tea Rubs: Mix the black tea leaves, paprika, garlic powder, onion powder, and sugar to create a unique blend of flavors that will enhance the chicken cutlet.
- Marinate the Chicken: Pound the chicken breast to an even thickness. Combine the Orleans seasoning with water in a bowl. Coat the chicken in the seasoning mixture, ensuring it's evenly covered. Cover and marinate in the refrigerator for at least 2 hours, or up to 24 hours for a more intense flavor.
- Prepare the Breading: Place the cornstarch, beaten egg, and bread crumbs in separate shallow dishes.
- Bread the Chicken: Remove the chicken from the marinade and dredge in the cornstarch, then dip in the egg, and finally coat with the bread crumbs, pressing gently to adhere.
- Preheat the Oven: Set your oven to 200°C (392°F) and prepare a baking sheet lined with parchment paper.
- Bake the Chicken: Place the breaded chicken on the prepared baking sheet and brush with oil if desired. Bake for 20-25 minutes, or until the chicken is cooked through and the breading is golden and crispy.
- Serve: Remove the chicken from the oven and let it rest for a few minutes before slicing and serving.
Tips:
- The tea rubs add a unique aroma and depth of flavor to the chicken, complementing the traditional New Orleans seasonings.
- For a crispier crust, consider brushing the baked chicken with a little oil before baking.
- This New Orleans Style Grilled Chicken Cutlet with Tea Rubs recipe is perfect for a casual dinner or a game day gathering. The addition of tea rubs creates a memorable and aromatic dish.