Chicken Cutlets
mains / nonnie / kids menu
(*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
ingredients:
(the measurements vary depending on how many chicken cutlets you are making. I will base these off of me making 2 large chicken breasts.)
2 large chicken breasts
3 eggs
1 tsp salt
1 cup of 4c original breadcrumbs *or* 1/2 cup of 4c original and
1/2 seasoned panko
1 cup of canola or vegetable oil (should have an inch of oil in the pan)
classic directions:
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. let marinate for at least an hour.
in a shallow bowl, add the breadcrumbs.
heat your oil in a large frying pan on medium heat.
dredge each cutlet in the breadcrumbs and then place in the pan of oil.
when bottom side of the cutlet is golden brown, flip to the other side.
place on wire rack to cool and ENJOY!
air fryer directions:
repeat steps 1-3.
line the air fryer basket with 2-3 chicken cutlets (don’t overcrowd them. Do them in batches). Spray with olive oil spray and air fry for 10 minutes at 400 F, flipping halfway.