Nuts for Peanuts

Suvir Saran is an Indian-American Chef in New York. He owns Devi in Manhattan and American Masala in Jersey City.

Peanut-Parmesan Spiced Chicken

• 1/2 cup cilantro, finely chopped

• 6 garlic cloves, finely chopped

• 2 Tablespoon extra-virgin olive oil

• Juice of 1/2 lemon, plus 1 1/2 lemons cut into wedges

• 1 1/4 tsps kosher salt

• 3/4 tsp cracked peppercorns

• 1/4 tsp cayenne pepper

• 8 chicken cutlets

• 3 large eggs

• 1/4 tsp garam masala

• 1 3/4 cups Japanese panko breadcrumbs

• 6 oz finely grated Parmigiano-Reggiano cheese (about 1 3/4 cups)

• 1 cup 12 percent light roast peanut flour

• 1/4 to 1/2 cup extra-virgin olive oil

1. Mix the cilantro, garlic, olive oil lemon juice, salt, 1/2 tsp cracked peppercorns and cayenne pepper in a small bowl.

2. Transfer to a resealable gallon-sized plastic bag, add the chicken cutlets and turn to coat. Refrigerate the cutlets for at least 30 minutes or overnight.

3. Whisk the eggs with garam masala, 1/4 teaspoon of salt and 1/4 teaspoon of cracked peppercorns in a shallow dish.

4. In a separate dish, whisk the panko and cheese, and place the peanut flour in another dish.

5. Dredge each chicken cutlet in the peanut flour and tap off the excess. Dip into the egg mixture and then lay in the panko-parmesan breadcrumbs. Press the breadcrumbs onto each side of the cutlets and place the breaded cutlets on a plate or baking sheet.

6. Heat a large skillet for 2 minutes over medium-high heat. Add the olive oil and heat for 1-2 minutes or until very hot and shimmery. Fry the chicken in batches, cooking until each side of the cutlet is golden brown, about 3-4 min per side, adding extra olive oil to the skillet if and when necessary.

7. Transfer to a paper towel-lined plate to drain and serve with lemon wedges.