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1
For the Adults: gently pound 2 chicken breasts between 2 sheets of plastic wrap or parchment paper, using the flat side of a mallet or a rolling pin, until they are about 1/4-inch/0.5 cm thick.
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2
For the Children: cut the remaining chicken breasts into 1 1/2-inch/3.5 cm pieces about 1/4-inch/0.5 cm thick.
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3
Place all of the chicken in a bowl and cover with the buttermilk.
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4
Marinate in the refrigerator overnight, if possible. Otherwise, dip chicken into buttermilk before coating.
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5
Preheat oven to 400u00b0F/200u00b0C
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6
Prepare coating by combining ingredients in a shallow dish. Remove chicken pieces from the marinade, toss with the coating and transfer to a lightly greased baking sheet. Repeat with the cutlets. Allow chicken coating to set for 10 minutes.
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7
Heat 1 tbsp/15 ml of olive oil in a large nonstick skillet set over medium-high heat.
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8
Cook cutlets for 2-3 minutes per side, or until golden. Return cutlets to the baking sheet and bake all of the chicken for 15-20 minutes, or until cooked through. Turn the children's chicken pieces halfway during the cooking time.
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9
Tip: Marinating ahead helps keep this chicken moist. However, if in a rush, the recipe will work with quick dipping in buttermilk followed by coating.
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10
Quick Lemon Caper Sauce.
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11
Pour chicken stock into a nonstick skillet set over medium-high heat. 2.
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12
Stir in capers and garlic, and simmer for 1 minute. Add lemon zest, juice and butter and stir until slightly thickened, about 1 minute. Drizzle sauce over adults' chicken cutlets.
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13
Honey Mustard Dipping Sauce.
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14
Mix ingredients together and serve in a small bowl surrounded with the children's popcorn chicken pieces.
