How To Make Chicken Cutlets
Recipe Overview
Overview
Chicken cutlets are a staple in many kitchens, and for good reason. They are not only quick to prepare but also incredibly versatile. This recipe showcases how to achieve perfectly crispy cutlets that are tender on the inside. The key lies in the preparation: slicing the chicken breasts to the right thickness, seasoning every component of the breading, and frying at the correct temperature.
The process begins with slicing the chicken breasts in half to create thinner cutlets, which not only cook faster but also stretch your ingredients further. Pounding the chicken between parchment paper or plastic wrap ensures they are evenly flattened, making them tender and juicy. This technique is essential for achieving that perfect texture.
Next comes the breading, which involves a seasoned flour mixture, an egg wash, and breadcrumbs. Each layer is seasoned to enhance the flavor, ensuring that every bite is delicious. The addition of Italian breadcrumbs with herbs and cheese can elevate the dish even further, making it a crowd-pleaser.
Finally, frying the cutlets in a mix of oils at the right temperature is crucial. The result is golden-brown cutlets that are crispy on the outside and juicy on the inside. Serve them with a squeeze of lemon or as part of a sandwich for a delightful meal that everyone will enjoy.
Recipe Details
Steps & Tips
Slice four boneless skinless chicken breasts in half widthwise to about 1/4 inch thick.
Tip: If the chicken is not firm, freeze it for 10-15 minutes to make slicing easier.
Pound the chicken between two pieces of parchment paper or in a plastic bag until no thicker than 1/4 inch.
Set the pounded chicken aside on a sheet tray lined with parchment paper.
In a cake tin, add 1.5 cups of all-purpose flour and season with coarse salt and black pepper.
In another cake tin, crack five large eggs, season with salt and pepper, and whisk until combined.
Tip: Season every step of the way to ensure balanced flavor.
In a third cake tin, add 3 cups of breadcrumbs and season with salt and pepper.
Tip: Add onion and garlic granules, parsley, and Parmesan to breadcrumbs for extra flavor.
Season the chicken with coarse salt and black pepper on both sides.
Dredge each chicken breast in flour, then dip in egg wash, and coat with breadcrumbs.
Set the breaded chicken cutlets aside on a sheet tray lined with parchment paper.
In a 12-inch pan, add a mix of avocado and olive oil to coat the bottom and heat to 375°F.
Tip: Ensure the oil is hot enough to prevent breading from sticking poorly.
Fry two chicken cutlets at a time for 2-3 minutes on each side until golden brown.
Set the fried chicken cutlets on a rack to drain off excess oil.
Tip: Keep cooked cutlets warm in the oven at low temperatures if making in batches.
Repeat frying process for all chicken cutlets.
Add the chicken cutlets to a platter.
Garnish with freshly grated Parmesan, lemon slices, and minced parsley.
Ingredients
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Chicken cutlets are thin slices of chicken breast that cook quickly and can serve multiple people.
- •Pounding the chicken helps tenderize it and ensures even cooking.
- •Seasoning every layer of the breading process enhances the overall flavor of the dish.
- •Using a thermometer to check oil temperature is crucial for achieving perfectly fried cutlets.
