Kosher Chicken Cutlets Recipes
This recipe for Crispy Italian Breaded Chicken Cutlets is the best you'll ever have! Thin slices of chicken breast are breaded with a homemade seasoned breadcrumb mixture then pan fried in extra virgin olive oil to get super crispy and flavorful.
Here in New Jersey, Italian breaded chicken cutlets are a staple. We put them on sandwiches, smother them in mozzarella and tomato sauce for chicken parm, serve them with a lemony arugula salad for Chicken Milanese, and I personally like to eat them cold, straight out of the refrigerator, with my hands.
It helps to let the breaded chicken cutlets rest in the refrigerator for about 30 minutes before frying. This helps the breading adhere to the chicken and form a crust.
Chicken Cutlets In Tuscan Cream Sauce
If the oil isn't hot enough, the breadcrumbs will absorb the oil and turn soggy, resulting in chicken cutlets that are more greasy than they are crispy. Make sure the oil has plenty of time to heat up before placing the chicken cutlets in the pan. It should look shimmery.Ho
The best way to keep the chicken crispy is to set a rack on top of a sheet pan and allow the cutlets to drain on that rather than paper towels. You can keep them in a 250 degree F oven for up to an hour before serving to keep them hot and crispy.
Yes. A lot of people prefer to fry in a neutral oil like vegetable or canola oil because they have a higher smoke point, but I find they have a much better flavor when fried in olive oil. If you're not comfortable frying in all olive oil, try a 50-50 mixture of olive oil and vegetable oil instead.
The Perfect Chicken Cutlets
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This recipe for Italian breaded Chicken Cutlets is the BEST you'll ever have! There a few key secrets to getting that crispy outer coating just right. Turn them into chicken parm, or my favorite, chicken Milanese!I grew up on these! My mom used to make them for me, and they are my all-time favorite. I even love eating them cold out of the fridge with some bread.
Technique tip: Let the floured, coated chicken sit in the scrambled eggs for at least 30 seconds. This will allow the flour to fully absorb the egg and prevent the breading from falling off.
Breaded Chicken Cutlets Recipe
Swap option: This recipe can be used with turkey, eggplant, summer squash or zucchini in place of chicken. You can also sub traditional breadcrumbs for panko.
Prepare three rimmed plates or shallow bowls for a three-stage breading procedure. Place the flour in the first bowl; in the second bowl, scramble the eggs with the grated Parmesan, chopped parsley and garlic powder; in the third bowl, place the seasoned panko breadcrumbs.
First, place the chicken in flour to generously coat on all sides (this is to get the egg to stick to the chicken). Next, transfer the chicken dredged in flour to the scrambled egg mixture. Allow the floured chicken to sit in the egg mixture for 30 seconds per side so the flour absorbs the eggs and sticks to the entire cutlet. Finally, transfer the egg-dipped chicken to the seasoned breadcrumbs so that the breadcrumbs stick to the beaten eggs. Flip the cutlet over and press into the breadcrumbs to get the reverse side coated. Transfer the breaded cutlets to a plate and allow to sit for 5 minutes before cooking.
Chicken Breast Cutlet At Whole Foods Market
Warm the vegetable oil in a 10- or 12-inch sauté pan over medium heat. Heat the oil to 325 F and carefully place two of the breaded chicken cutlets into the oil (do not drop into the oil or serious burn or oil fire may result). Cook for 3 minutes, then, using a pair of metal tongs, carefully flip the cutlets to finish cooking the other side for an additional 3 minutes. Check for doneness using a digital instant-read thermometer (once the temperature reaches 165 F, the chicken is cooked). Transfer the cooked cutlets to a wire rack and season with salt.
Swap option: This recipe can be used with turkey, eggplant, summer squash or zucchini in place of chicken. You can also sub traditional breadcrumbs for panko.
Prepare three rimmed plates or shallow bowls for a three-stage breading procedure. Place the flour in the first bowl; in the second bowl, scramble the eggs with the grated Parmesan, chopped parsley and garlic powder; in the third bowl, place the seasoned panko breadcrumbs.
First, place the chicken in flour to generously coat on all sides (this is to get the egg to stick to the chicken). Next, transfer the chicken dredged in flour to the scrambled egg mixture. Allow the floured chicken to sit in the egg mixture for 30 seconds per side so the flour absorbs the eggs and sticks to the entire cutlet. Finally, transfer the egg-dipped chicken to the seasoned breadcrumbs so that the breadcrumbs stick to the beaten eggs. Flip the cutlet over and press into the breadcrumbs to get the reverse side coated. Transfer the breaded cutlets to a plate and allow to sit for 5 minutes before cooking.
Chicken Breast Cutlet At Whole Foods Market
Warm the vegetable oil in a 10- or 12-inch sauté pan over medium heat. Heat the oil to 325 F and carefully place two of the breaded chicken cutlets into the oil (do not drop into the oil or serious burn or oil fire may result). Cook for 3 minutes, then, using a pair of metal tongs, carefully flip the cutlets to finish cooking the other side for an additional 3 minutes. Check for doneness using a digital instant-read thermometer (once the temperature reaches 165 F, the chicken is cooked). Transfer the cooked cutlets to a wire rack and season with salt.
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