20+ FAVORITE Chicken Cutlet Recipes (2024)

FAQs

Do you put egg or flour in chicken cutlets first? ›

Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.

Oils with a high smoking point work best for frying because the oil needs to be at a high temperature yet still below its smoking point when frying. Good frying oils include most vegetable oils, peanut oil, safflower oil, soybean oil, grapeseed oil, and canola oil.

If you are preparing this dish right away, lay the breaded chicken onto a greased wire rack set in a rimmed baking sheet. Bake for 10-12 minutes, or until the chicken is cooked through. If you will be making this ahead, you can freeze the breaded cutlets directly on a baking sheet for about 1 hour.

The best side dishes to serve with chicken cutlets are french fries, sweet mashed potatoes, mushroom risotto, lamb and mushroom stew, Mexican rice, chicken marsala, polenta, tabasco sauce, bang bang shrimp pasta, chicken wings, twice-baked potatoes, potato wedges, brown butter parmesan pasta, and tomato salad.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

Breading also sticks well to cutlets that have first been marinated in buttermilk or yogurt, or coated in mayonnaise. Can you use milk instead of eggs? Yes, you can use milk instead of eggs as long as you coat the cutlets in a layer of flour first.

Overcooking chicken and buying woody chicken breast are two of the main causes behind rubbery chicken. You can stop this from happening by: buying “slow-growing” chicken. cooking your chicken in moisture.

Room temp - Important to bring the chicken close to room temp before frying. I find cold meat always seizes up and releases a lot of moisture if it's fried straight from the fridge. Dredging - Really work the flour into the meat. Don't just give it a light dusting and be done with it.

"Washing can spread germs from the chicken to other food or utensils in the kitchen." We didn't mean to get you all hot about not washing your chicken! But it's true: kill germs by cooking chicken thoroughly, not washing it. You shouldn't wash any poultry, meat, or eggs before cooking.

You'll want to use a neutral-tasting oil like canola, vegetable, or peanut oil with a high smoke point. Monitor the temperature with a thermometer, adjusting the heat as necessary. If the oil isn't kept at around 350 degrees Fahrenheit, the breading will absorb excess oil and become soggy.

What is the best oil to use for chicken cutlets? ›

Avocado Oil

The cutlets were perfectly cooked and completely evenly fried. The inside did not take on that shredded look of overcooked chicken. The avocado oil definitely "cooked" the cutlet the best.

Just like a chicken breast, there isn't much you can't make with a chicken cutlet. The big difference between the two is the speed: Thinner chicken cutlets cook much quicker, making them an easy go-to for weeknight meals.

They have a thick end and a thin end, so by the time the thicker end is cooked through, the thinner end is overcooked and dry. Chicken cutlets are thinner, with a more even thickness from end to end. They cook faster and more evenly than chicken breasts, making them more tender and perfect for weeknights.

Quick Notes: The correct dredging order is flour first, then egg, then crumbs. Season all stages of breading foods. That means season the flour with salt and pepper and season the crumbs with salt and pepper.

Begin by coating the meat with flour, shaking to get rid of the excess. Next, dip into egg wash, allowing extra to run off to avoid clumping. Lastly, cover completely with breadcrumbs, pressing gently with fingers to ensure even coating.

Crumbing involves coating food in seasoned flour, then dipping it in a liquid, such as whisked egg, and finally in breadcrumbs to create a firm coating that becomes golden and crisp when fried.

Yes, coating chicken using flour is a common method before frying and baking it . Because it helps to create a crispy outer layer. Start by seasoning the chicken with salt, pepper, and any other desired spices or herbs. Dredge the chicken piceces in flour, making sure to coat them evenly.