How to make a GREAT chicken cutlet

it's a crowd pleaser in my house

Chicken cutlets are incredibly delicious when done right. It’s a comfort food for me and for a lot of people I know who grew up on the east coast. Maybe no one needs to read this, and you’ve all got your methods. But my guess is that there’s someone out there that wouldn’t mind reading this and getting the scoop. I’m giving you all the details below, but don’t let the long newsletter deter you: chicken cutlets are EASY to make. The overall method is:

1. Flour dusting

2. Egg wash

3. Breadcrumbs

4. Fry in either oil in a skillet or in the oven

The Chicken

I make these with two different cuts of chicken: boneless skinless breasts or breast tenderloins. I buy whole breasts and slice them lengthwise (holding the knife parallel to the board) into two or three thin slices. You can also buy breast already sliced like this. Breast tenderloins (they are labeled like this) will give you more of a “chicken tender”. You don’t need to slice these and you’ll get smaller cutlets. I really like how tender the tenderloins are. They are a little more expensive and you also need to cut out a little white tendon at the top of each one, because it’s tough. The choice is yours.

The Oil:

What to fry them in? This is also up for discussion. I personally fry mine in a combination of extra virgin olive oil and avocado oil. I’m on the “avoid seed oils when you can” train. But if that doesn’t matter to you, you can fry in any neutral oil. I often end up mixing the oils just based on what I have. You too can absolutely mix based on what you have on hand. To make enough cutlets for 4 people you’ll need about 1 cup of oil. If you’re doing them in the oven you’ll need less oil plus an oil spray.

The Bread Crumbs:

I use either plain breadcrumbs, panko breadcrumbs or a mix based on what I have. Both are fine. Each one will give you a slightly different texture and mixing them is totally fine. I like to buy plain and season my breadcrumbs with: salt, garlic powder, onion powder and grated parm.

The Cooking Method:

I make mine 2 ways: shallow fried in oil on the stovetop or baked in the oven. The former is a little more delicious but it uses more oil and is more hands on. The latter will give you a decently crispy cutlet, uses less oil and is less hands on. I would recommend buying an olive oil or avocado oil spray if you’re going to bake your cutlets.

Equipment:

• Shallow bowls or small baking dishes: for setting up an egg wash and breadcrumb station.

• Sheet trays: I like to place all my breaded cutlets on a sheet tray before I fry. And then another clean sheet tray for the cutlets to land on, once fried. You’ll also need sheet trays if you plan to bake them.

• Big skillet: if you’re frying them you’ll want a nice large skillet to fry them up in batches.

Chicken Cutlets for 4

• 1 1/2 pounds of skinless boneless chicken breasts or breast tenderloins (see notes above)

• 2 heaping tablespoons all purpose flour

• 2 eggs

• 1 heaping cup bread crumbs (see notes above)

• kosher salt

• garlic powder

• onion powder (optional)

• about 1/3 cup grated parmesan cheese

• 1 cup oil (see notes above)

• oil spray, if you are baking them in the oven

1. If you are using whole breasts: place the breast on a cutting board. place your hand on the breast. Hold your knife parallel to the board and slice the breast into 2 or 3 thin slices.

2. Create your 3 breading stations in shallow bowls or small baking dishes.

   1. Flour + season with salt

   2. 2 eggs beaten with a dash of water + season with salt

   3. Breadcrumbs + season with salt, garlic powder, onion powder and grated parm.

3. Bread your cutlets: Using a fork or your hands, dip them in the flour on both sides, shaking off the excess. Dip them on both sides in the egg wash, letting the excess drip off. Put them in the breadcrumbs and flip over a few times, pressing down with your fingers to press the breadcrumbs into the cutlet. Place on a sheet tray or plate and repeat with all the chicken.

4. Skillet method: Place about 1/2 a cup of oil in a large skillet and turn the heat to medium high. The oil should be about 1/4” deep. When the oil looks shimmery use tongs or your fingers to gently lower as many cutlets as you can fit into the hot oil. You’ll fry each cutlet for about 2-3 minutes on each side until golden brown. You may find you need to adjust your heat up or down as you go. And you may need to swirl the pan to disperse the oil or rotate the pan to encourage even browning. Transfer to a paper towel lines sheet tray or plate. If you need to add more oil, do so now and continue until all the chicken is fried.

5. Oven method: Preheat the oven to 400°. Pour about 2-3 tablespoons of oil on the bottom of 2 sheet trays. Tilt the trays to evenly coat. Place the breaded cutlets on the oiled trays and spray the tops of the cutlets with an oil spray. Bake for 15 minutes , flip the cutlets over and bake for another 5-8 minutes. The cutlets should look golden brown and crispy.