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*