Stick On Chicken Cutlets

This will help cut and not tear the chicken.

Stick on chicken cutlets.

Use your hands to press down on the breadcrumbs to help them adhere. Add 1 3 cup hot sauce such as frank s and stir to combine. 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. 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.

A chicken cutlet is simply a chicken breast that has been cut in half and pounded to an even thickness. How to make breaded chicken cutlets step by step. Transfer to the prepared baking sheet. Well coated chicken is the key to crunchy cutlets so make sure the breading is patted down before cooking.

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. Get out a large. This will help the layers of breading ingredients solidify and adhere better when the chicken is cooked. Arrange breaded chicken cutlets in a single layer on a large plate or separate layers with plastic wrap.

Make sure you use a sharp knife. Lay the chicken flat in the breadcrumbs. Don t worry if you make a few mistakes along the way. The trickiest part of the whole process is cutting the breast in half.

Flip the chicken and repeat. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch about 6 to 8 minutes. 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. Scoop breadcrumbs from around the sides of the bowl up and onto the chicken.

Remove from the oven and serve. If you re frying heat the oil in a dutch oven or cast iron skillet. Heat 2 tablespoons olive oil in a 10 inch or larger skillet over medium high heat until shimmering. Transfer chicken to a paper towel lined plate to drain.

Once the chicken is cooked slice it into. Place the breaded chicken on a cooling rack or a platter and chill in the refrigerator for about 30 minutes. 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.