Chicken with Potato Chip Crust

Chicken with Potato Chip Crust 1/2 cup mayonnaise 2 t. pure chile powder, such as ancho 1 t. five spice powder 1 t. finely grated lemon zest 1 t. coarsely ground black pepper Kosher salt 2 1/2 lbs. thin chicken cutlets 1 bag potato chips, finely crushed, 5.5 oz 3 Tbsp. unsalted butter Preheat oven to 225. Mix mayonnaise, chile powder, five spice powder, lemon zest, pepper and a generous pinch of salt in medium bowl. Add chicken and turn to coat. Spread potato chips on sheet of wax paper. Coat chicken with crumbs, pressing them to adhere. Melt 1 T. of butter in large skillet over medium high heat. When foam subsides, add one third of the chicken cutlets and cook, turning once, til browned and cooked through, about 5 minutes. Transfer chicken to baking sheet to keep warm in oven while you cook remaining cutlets in remaining butter. Serve warm or at room temperature. If you can’t find chicken cutlets at the meat counter, get boneless chicken breasts and pound them a bit flat. With good sharp knife, cut through cutlets horizontally, trying to keep them as even on both sides of cut as possible. This is a lot easier than it sounds.