Stick On Chicken Cutlets

How to make breaded chicken cutlets step by step.

Stick on chicken cutlets. Add 1 3 cup hot sauce such as frank s and stir to combine. Well coated chicken is the key to crunchy cutlets so make sure the breading is patted down before cooking. First you need to bash your chicken breasts out thin or buy pre cut chicken cutlets from the supermarket for ease if they re available. Working in batches if needed add the breaded chicken cutlets in single layer and cook until cooked through and lightly browned on both sides 4 to 5 minutes per side transfer the chicken onto a paper towel lined plate.

Once the chicken is cooked slice it into. If you re frying heat the oil in a dutch oven or cast iron skillet. You can use them in dishes like chicken marsala schnitzel or chicken parmesan next time you decide to cook chicken cutlets for dinner consider making your own from scratch instead of using the pre made frozen variety. This will help cut and not tear the chicken.

Make sure you use a sharp knife. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch about 6 to 8 minutes. Scoop breadcrumbs from around the sides of the bowl up and onto the chicken. Transfer to the prepared baking sheet.

Remove from the oven and serve. Place the breaded chicken on a cooling rack or a platter and chill in the refrigerator for about 30 minutes. Transfer chicken to a paper towel lined plate to drain. Get out a large.

Flip the chicken and repeat. Lay the chicken flat in the breadcrumbs. Heat 2 tablespoons olive oil in a 10 inch or larger skillet over medium high heat until shimmering. To bash the chicken place one breast in between two pieces of cling film and beat it with a meat mallet or rolling pin until thin around 1 4 inch thick.

While the chicken cutlets are baking melt 1 2 stick unsalted butter in a small saucepan. Arrange breaded chicken cutlets in a single layer on a large plate or separate layers with plastic wrap. Use your hands to press down on the breadcrumbs to help them adhere. Don t worry if you make a few mistakes along the way.

Pound the chicken with the flat side of a meat mallet starting in the center and working your way to the edges until the chicken is 1 4 inch thick. After the chicken pieces are thoroughly coated in the breading mixture place them in the hot oil with plenty of space in between and let them be. Chicken cutlets are thinly sliced boneless cuts of chicken breast that are faster to cook through than a whole breast.