Empty My Fridge
This Chicken Cutlet Technique is a Game Changer
Ingredients
- Chicken breast · boneless skinless4
- Flour1 ½ cups
- Egg5
- Breadcrumb3 cups
- Salt
- Cracked pepper
- Olive oil
Instructions
- Slice each chicken breast in half widthwise. Pound each piece between parchment or plastic wrap until no thicker than 1/4 inch (about 6 mm).
- Whisk the flour with salt and pepper in a shallow dish. In a second dish, whisk the eggs with salt and pepper. In a third dish, mix the bread crumbs with salt and pepper.
- Season the chicken on both sides with salt and pepper.
- Dredge each piece in flour and shake off the excess. Dip it in the egg, turning to coat. Press it into the breadcrumbs on both sides so they stick, then set it on a parchment-lined tray. Repeat with the rest.
- Heat oil in a large frying pan over medium heat until it reaches 375°F.
- Fry the cutlets two or so at a time for 2-3 minutes per side, until golden brown on both sides and cooked through.
- Rest the cutlets on a rack over a sheet tray, and repeat until all are cooked.
Summarized from Chef Billy Parisi's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.