Indulge in the irresistible flavors of crispy chicken cutlets recipes with this easy-to-follow recipe. Perfectly seasoned and cooked to perfection, these cutlets are sure to become a family favorite. Discover how to make them today
INGREDIENTS
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 1 teaspoon crushed red pepper flakes, optional
- 3 large eggs
- 2 1/2 cups panko breadcrumbs
- 1/2 cup grated Pecorino-Romano
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup olive oil
- Lemon wedges, for serving, optional
INSTRUCTIONS
- Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
- Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
- Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
- Beat the eggs with 1 tablespoon water in a second shallow dish.
- Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
- Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
- Serve with lemon wedges, if desired.
Chicken Cutlets recipes
1. Understanding Chicken Cutlets recipes
Chicken cutlets recipes are thin slices of chicken breast that are breaded and fried until golden brown and crispy. They’re a classic dish in American cuisine, beloved for their crunchy exterior and juicy interior.
2. Creating the Perfect Breading Station
Set up a breading station with three shallow dishes: one with seasoned flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and Pecorino-Romano cheese. This ensures that each piece of chicken is evenly coated for maximum flavor and crunch.
3. Breading and Cooking the Chicken
Dredge each chicken piece in the flour mixture, then dip into the egg mixture, and finally coat with the breadcrumb mixture. Fry in a skillet with butter and olive oil until golden brown and cooked through.
4. Serving Up Deliciousness
Once cooked, transfer the chicken cutlets recipes to a wire rack to keep warm in the oven. Serve with lemon wedges for a bright, tangy flavor if desired.
5. Tips for Success
- Pounding Chicken: Pounding the chicken to an even thickness ensures uniform cooking and tender results.
- Proper Breading: Shake off excess flour and egg mixture to prevent clumps and ensure a crisp coating.
- Cooking Time: Cook the chicken cutlets recipes in batches to avoid overcrowding the pan and ensure even browning.
Chicken Cutlets recipesFAQs
Q: Can I use other types of cheese for the breadcrumb mixture? A: Yes, feel free to experiment with different cheeses like Parmesan or cheddar for variations in flavor.
Q: Can I bake these chicken cutlets recipes instead of frying them? A: While frying yields a crispy texture, you can bake the cutlets in the oven at 400°F for about 20-25 minutes, flipping halfway through, for a lighter alternative.
Q: How do I store leftover chicken cutlets recipes? A: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or toaster oven for best results.
Q: Can I make this recipe gluten-free? A: Yes, simply substitute gluten-free flour and breadcrumbs for a gluten-free version of this dish.
Q: What can I serve with chicken cutlets recipes? A: Chicken cutlets recipes pair well with a variety of sides such as mashed potatoes, steamed vegetables, or a crisp salad.
Conclusion
In conclusion, chicken cutlets recipesare a delicious and versatile dish that’s perfect for any occasion. With a crispy coating and tender interior, they’re sure to become a favorite in your recipe repertoire. So gather your ingredients, follow these simple steps, and get ready to enjoy a flavorful meal that will delight your taste buds. Happy cooking!