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Crispy Chicken Cutlets
Bruce1969 Bruce1969 is offline
Join Date: Oct 2009
Location: Columbus, GA
Posts: 1
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 Description:
This common chicken cutlet recipe has been tested and retested to create, what I think, to be a crispy, tasty coating on a very tender and juicy chicken cutlet!
Preparation:
  1. You will need:
  2. 3-4 Boneless and skinless Chicken Breasts
  3. 2 Eggs (for dipping)
  4. Olive or Vegetable Oil (for frying)
  5. Crispy Coating Mixture (recipe follows)

  7. =================================

  9. Rinse the chicken breasts in cold water and set aside. Crack 2 eggs in a shallow dish. Add a splash of milk and quickly whisk - set aside.

  11. Prepare Coating Mixture:

  13. 1 C. Italian Breadcrumbs
  14. 1 C. Plain Panko Breadcrumbs
  15. 1/4 C. Finely chopped fresh Parsley
  16. 1 Tbsp. Fresh Thyme
  17. 1/3 C. Fresh grated Parmesan Cheese
  18. 1/2 Tsp. Ground (or Fresh) Ginger
  19. 1/2 Tsp. Garlic Powder
  20. 1/2 Tsp. Onion Powder
  21. Salt and Pepper (to taste)
Instructions:
  1. My recommendation: TRY to use FRESH Parsley and Thyme if possible - it DOES make a difference! The best way to mix these ingredients together is to measure each one into a ziplock type back - this method will allow you to zip up the bag and shake it all up!

  3. Place coating mixture in a shallow dish. You will have something similar to an assembly line: chicken cutlets, then egg mixture, then coating mixture.

  5. Slice each breast length-wise to create 2 cutlets for each breast. Take each cutlet and dip in the egg mixture, then press into coating mixture (press firmly on each side to assure that the coarse breadcrumbs sticks to the cutlet. Shake off excess gently and set aside on a seperate dish. Repeat this process for the remaining cutlets.

  7. In a large skillet, pour enough vegetable (or Olive) oil to coat bottom of pan. Place skillet on Med-High heat and allow oil to heat up. Fry each cutlet until golden brown (usually around 2-3 minutes on each side depending on thickness). Do NOT place cutlets in tinfoil as the heat from the cutlets will moisten the panko breadcrumbs and get soft. Place the cutlets on a paper towel for a minute or so to soak up any grease.
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