Kavi Thakrar

1 month ago | thedinnerplan.substack.com | Kavi Thakrar |Maggie Hoffman

It’s not that your chicken cutlets are bland. But Kiano Moju, the Los Angeles-based author of AfriCali, says she sees the three dredging stations, “your flour, your egg, and your breadcrumb…as three opportunities for introducing fun flavors.”She mixes fresh cilantro (and sometimes a little chile) into the eggs, and seasons the panko with cumin and coriander seeds. “When those seeds hit the oil from when you fry the cutlet, they really open up.