Stick On Chicken Cutlets

A chicken cutlet is simply a chicken breast that has been cut in half and pounded to an even thickness.

Stick on chicken cutlets.

Transfer chicken to a paper towel lined plate to drain. If you re frying heat the oil in a dutch oven or cast iron skillet. Scoop breadcrumbs from around the sides of the bowl up and onto the chicken. Working in batches if needed add the breaded chicken cutlets in single layer and cook until cooked through and lightly browned on both sides 4 to 5 minutes per side transfer the chicken onto a paper towel lined plate.

This will help the layers of breading ingredients solidify and adhere better when the chicken is cooked. After the chicken pieces are thoroughly coated in the breading mixture place them in the hot oil with plenty of space in between and let them be. This will help cut and not tear the chicken. The trickiest part of the whole process is cutting the breast in half.

While the chicken cutlets are baking melt 1 2 stick unsalted butter in a small saucepan. How to make breaded chicken cutlets step by step. Transfer to the prepared baking sheet. Well coated chicken is the key to crunchy cutlets so make sure the breading is patted down before cooking.

Arrange breaded chicken cutlets in a single layer on a large plate or separate layers with plastic wrap. Place the breaded chicken on a cooling rack or a platter and chill in the refrigerator for about 30 minutes. Add 1 3 cup hot sauce such as frank s and stir to combine. Once the chicken is cooked slice it into.

Make sure you use a sharp knife. First you need to bash your chicken breasts out thin or buy pre cut chicken cutlets from the supermarket for ease if they re available. Lay the chicken flat in the breadcrumbs. Heat 2 tablespoons olive oil in a 10 inch or larger skillet over medium high heat until shimmering.

You can use them in dishes like chicken marsala schnitzel or chicken parmesan next time you decide to cook chicken cutlets for dinner consider making your own from scratch instead of using the pre made frozen variety. Don t worry if you make a few mistakes along the way. Pound the chicken with the flat side of a meat mallet starting in the center and working your way to the edges until the chicken is 1 4 inch thick. Remove from the oven and serve.

Chicken cutlets are thinly sliced boneless cuts of chicken breast that are faster to cook through than a whole breast. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch about 6 to 8 minutes. Flip the chicken and repeat.