This weeknight dinner leans hard on Trader Joe’s pantry items to deliver ultra-crispy, garlicky cutlets with a punchy herbaceous kick. The combination of garlic spread and spicy zhoug acts as a flavorful wet brine, while the crushed fried shallots take standard panko to another level.
Trader Joe’s Zhoug & Crispy Shallot Chicken Cutlets Prep time: 15 minutes | Cook time: 10–12 minutes | Servings: 2
Ingredients
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1 package Trader Joe’s boneless skinless chicken breasts (2 breasts), pounded to an even 1/2-inch thickness
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1/2 container Trader Joe’s Garlic Spread Dip
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1 tbsp Trader Joe’s Zhoug Sauce
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1/2 cup Trader Joe’s Fried Shallots (crispy onion style)
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2/3 cup panko breadcrumbs
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1/2 cup all-purpose flour
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1 tsp baking soda
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1 large egg, beaten
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Flaky salt and cracked black pepper to taste
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Cooking oil spray (avocado or olive oil)
Instructions
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Prep the Coating Station: Set out three shallow bowls.
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Bowl 1: Whisk together the flour and baking soda (the baking soda helps create light, shatteringly crisp edges).
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Bowl 2: Add the beaten egg.
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Bowl 3: Pulse the fried shallots in a food processor until roughly ground into fine flakes, then stir in the panko breadcrumbs.
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Marinate the Cutlets: In a small bowl, mix the garlic spread and zhoug sauce until smooth. Generously coat both sides of each pounded chicken breast with the mixture.
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Dredge the Chicken: Working with one cutlet at a time:
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Dredge in the flour mixture, shaking off any excess.
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Dip into the beaten egg, letting the extra drip back into the bowl.
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Press firmly into the shallot-panko mix to form an even, dense crust.
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Air Fry: Line your air fryer basket with perforated parchment paper. Place the cutlets inside in a single layer without overlapping. Give the tops a light mist of cooking spray to help the crumbs brown evenly.
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Cook: Air fryat 350°F (175°C) for 10 to 12 minutes, flipping halfway through, until golden brown and the internal temperature hits 165°F.
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Finish and Serve: Remove from the basket immediately and season with flaky salt and freshly ground black pepper while still hot. Slice on a bias and serve over arugula, rice, or alongside an extra dollop of garlic spread.
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