Peanut
Chicken Scaloppine

• 4 (4-ounce) chicken breast cutlets
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• 1/2 cup salted dry-roasted peanuts, finely chopped
• 4 tablespoons canola oil

Preparation

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