These savory, tangy, spicy rooster cutlets get their zest from a simple marinade of chile crisp, soy sauce and pink wine vinegar. This recipe upgrades the usual breading process — flour, egg and bread crumbs — by whisking the surplus marinade and eggs collectively, creating one other layer of taste earlier than the rooster is encrusted in crunchy bread crumbs. If time permits, depart the breaded cutlets within the fridge for at the least an hour earlier than frying to assist create a sturdy crust and permit the marinade to extra totally season the rooster. If you want, serve with a vibrant facet of calmly wilted spinach and wedges of lemon.