Chicken Cutlets
mains / nonnie
(*NONNIE RECIPE) hi I’m casey, and my spirit food is a chicken cutlet. I feel like making chicken cutlets is an art form, but good thing I’ve taken many notes from watching my grandma make these things since I was a little kid. the best way to make them is a thin as possible so they get extra crispy. I eat them on sandwiches, in salads, dipped in honey mustard, in pasta, or literally just plain.
here are the ultimate tips on making these:
when frying the cutlets, make sure one side is completely browned before flipping it over to the other side. flipping it only once allows it to not soak up as much oil, resulting in extra crispiness.
while cooking the cutlets, press down on them with your fork or spatula. this prevents them from puffing up while they cook and allows them to stay extra thin.
after frying your batch of cutlets, let them sit on a wire rack until the next batch is ready. place the rested cutlets on a large try lined with paper towel to soak up the last of the oil.
since you’ll be frying these in batches, depending on how many you cook there will be burnt bits in the oil. to prevent frying new cutlets in these bits and having the burnt pieces stick to your cutlets, tilt the frying pan over and with a fork or small slotted spoon, scoop out the burnt pieces and discard. add some new oil and let it heat up before returning to cooking the cutlets.
Chicken Cutlets
My Nonnie's viral cutlet recipe is known for a reason - these will be the crispiest, thinnest chicken cutlets you ever make!
Ingredients
- 2 large chicken breasts
- 4 eggs
- 1 tsp salt
- 1 cup of Italian breadcrumbs
- 1 cup seasoned Panko breadcrumbs
- 1/3 cup grated parmesan
- 2 tbsp fresh parsley, chopped
- 1 cup of canola or vegetable oil
- flaky sea salt to top
Instructions
- Slice chicken breast VERY thin. I’m talking 4-5 cutlets per breast. if you can’t get that many cutlets out of them, pound them down to get even thinner.
- In a large bowl, beat the eggs and add in the salt. Add the chicken cutlets to the eggs and let marinate for at least an hour. (Marinating is optional but it lets the chicken be seasoned from the inside out!)
- In a shallow tray or dish, add the breadcrumbs, parmesan and parsley.
- Heat your oil in a large frying pan on medium low heat.
- Take each cutlet one by one, let a little but of the egg drop off, and then press each side firmly into the breadcrumbs.
- Flick a little water into the oil in your hot pan. If the water sizzles, it's time to fry. add a few cutlets in your pan making sure to not overcrowd them. Let cook 3-5 minutes
- When bottom side of the cutlet is golden brown, flip to the other side.
- When the other side turns brown, remove from the pan, place on wire rack to cool and sprinkle with flakey sea salt while they are still hot. Enjoy!
Notes
The measurements vary depending on how many chicken cutlets you are making. I will base these off of me making 2 large chicken breasts.