Homemade is the only wayT
here is absolutely no other dish that pleases a crowd more that classic Italian chicken cutlets. Is there anyone, at all, that doesn’t like chicken cutlets? I don’t think so. 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…because cutlets are all about love.
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. Secondly, the thickness of the chicken impacts the result. (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 love and trusting your inner cook to produce absolutely awesome chicken cutlets.
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 thinest chicken possible
- Trim all fat, firm and ensure a clean shape (save trimmed parts and freeze for stir fry
- Season your flour
- Pat dry the chicken very well
- Use seasoned Bread Crumbs
- Use olive oil for frying
- Fry at a LOW fry temperature. This means hot oil, but not over the top high heat- just hot enough to lightly fry. High heat causes foam, burning, and the crust to bubble and separate from the chicken
- DO NOT leave your chicken unattended while frying!
- If your cutlets are not laying flat, try resting a metal spatula lightly on top to keep it flat so it browns evenly
- 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 chicken cutlets. Of course, fresh out of the fryer is up there as one of the best. (Keeping it simple is always the best.) However, I love chicken cutlet 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. (my mouth is watering just thinking about it.) Ah- and then the classic chicken parmesan for which I am an absolute sucker.
No matter how you decide to serve your chicken cutlets, they are guaranteed to be a hit if you follow the process of flour, egg, fry and keep in mind the tips I provided.