Back to basics with this recipe for The Perfect Chicken Cutlet! A staple in all Italian homes, this is a great recipe that is super versatile! Serve as I did, turn into chicken parm, top with grilled veggies… the possibilities are endless!
There is something so delicious about the perfectly cooked chicken cutlet. Unfortunately it can be made so wrong but i’m going to give you a few tips on achieving perfection! To me, perfection in a cutlet is a thinly sliced chicken breast with a very crisp golden breadcrumb coating that stays on!
So like I mentioned before, I think a thinly sliced chicken breast is best, I’m REALLY not a fan of big fat cutlets! According to all those fancy chefs the proper way to coat is flour-egg-breadcrumb… Got to say I just do a dip in a lightly beaten egg then into seasoned Italian breadcrumbs. I buy the pre seasoned breadcrumbs then add grated cheese and fresh parsley to it.
Now the trick to the crisp… the pan and oil need to be hot! Not smoking hot that you’ll burn the coating before the chicken has time to cook, granted if you are using a thin cutlet it only takes a few minutes on each side.
To test the oil drop in a pinch full of breadcrumbs, if little bubbles form around it with a little sizzle then you are ready to go! Do not overcrowd your pan it will knock the temperature of the oil down too much. Allow each side to get a beautiful golden brown crust, again, just a few minutes per side.
Now, you’ve worked so hard to cook that cutlet perfectly DO NOT ruin it by placing them on a plate with a paper towel under it! Place the cooked cutlets on a cooling rack, they will stay crisp all around!
Here’s what I did with mine… a simple mixed greens salad all drizzled with olive oil and a beautifully thick strawberry balsamic vinegar.
*this is my original recipe*
Do you make your own strawberry balsamic?
I cheat here…. Carter & Cavero have incredible oils and vinegars…a few of my favorite vinegars for the summer are the strawberry, peach and fig balsamic! They have fantastic stuff! They have locations in Pier Village, Red Bank and maybe Princeton (?) Defintely worth taking a look…. With that being said its simple to take any one of these vinegars and thicken them up by adding it to a pot and simmering until it gets to the thickness of your liking which is what i did here 🙂
Your blog looks great! Your pics are awesome- I’m drooling! I probably look familiar bc of Natalie! I was at Aiden’s bday party (I had just had a baby- he was the one sleeping the whole time lol) or from The Starter Mom on FB?
Aw thanks!! So sweet of you to take a look! Gotta love Instagram! ok, thats got to be it the party and starter mom… did you go to HHS?
Yup- I graduated with Natalie. Did you?
Yes! I graduated 2001. My husband was your year but went to CBA for high school. Maybe thats why you look so familiar!