Homemade is the only wayT
Do you know anyone who doesn’t love a good chicken cutlet? I’d bet no. Chicken cutlets are one of my favorite foods, but not all chicken cutlets are the same. Homemade cutlets are SO much better than what you get at the deli or even most restaurants. But why? Well…I will tell you. Because making great cutlets take lots of love. And a whole lot more patience.
There are tons of recipes out there for chicken cutlets, but I’ll let you in on a little secret. There is no exact recipe for chicken cutlets.
First, in terms of measurements, it depends on how many cutlets you intend to make and how big your cutlets are that dictate measurements.
Secondly, the thickness of the chicken impacts the cooking times. (Thin cutlets are the only acceptable way to go. If you disagree, just stop reading.)
Third, the kind of pan you use and how hot your stove top cooks, and what kind of oil you use, and on and on…it all plays into a final result that produces various results.
It’s the kind of recipe that is more about the process and and trusting your inner cook to monitor and adjust temperatures and timing throughout the entire process.
Recipes don’t make awesome chicken cutlets. People do.
When it comes to making the best chicken cutlets, the thinner the better.
So although exact measurements and other factors don’t really guarantee success on this recipe, there are a few things that you can do to ensure you get a fantastic result, every time.
- Use the thinnest chicken breast possible.
- Trim all fat and trim to shape. (Tip: save trimmed parts and freeze for stir fry.)
- Season your flour generously with salt, pepper and an optional pinch of cayenne.
- Pat dry the chicken very well.
- Use Italian seasoned Bread Crumbs. (I like 4-C Brand)
- Use olive oil for frying.
- When frying, the oil needs to be hot! Only hot oil will result in a nice crisp shell. But the oil can’t be so hot that it’s smoking or the result will be burnt breadcrumbs and bitter tasting cutlets. Monitor and control the temperature at all times.
- DO NOT leave your chicken unattended while frying!
- Change oil every other batch, 3 batches at most.
- Change your oil frequently. (I never get more than two batches of chicken fried before I need to change the oil.)
- Drain on paper towel set on top of a wire rack.
For best results, serve warm or at room temperature. Cold cutlets are pretty darn good too so make enough for leftovers!
Some of my favorite combinations for chicken cutlets
There are so many ways to enjoy homemade chicken cutlets! Of course, fresh out of the fryer is arguably one of the best.
However, I also love a chicken cutlet sandwich on soft Italian bread, with fresh mozzarella and prosciutto with balsamic vinaigrette. (Or even better, chicken cutlet with broccoli rabe and mozzarella on a soft roll!)
Ah- and then the most popular use of classic chicken cutlet of them all- the one, the only, Chicken Parmesan, which may be my favorite of them all.
No matter how you decide to serve your chicken cutlets, they are guaranteed to be delicious if you follow the process of flour, egg, breadcrumb, fry and keep in mind Feaster’s Tips!