3/21/2023 0 Comments Double dredge chicken![]() ![]() Instead of a meat mallet, you can use a rolling pin, the bottom of a heavy skillet or even a wine bottle. To keep the meat from shredding cover it with a thick plastic foil, like a zip lock bag. The cutlets should be uniformly thick (more or less of course) so that they cook evenly in each part. If your chicken breast was medium-sized or large, the cutlets are often not uniformly thick or too thick so you need to pound the thickest part of the cutlet with a meat mallet. If your chicken breast was small you’re probably done as the two halves of the breast are often already thin enough.Use a large sharp knife and try to avoid sawing motion. Place boneless and skinless chicken breast on a chopping board and cut it horizontally in half.If you can’t find chicken cutlets in your store you need to cut whole chicken breasts into cutlets and then pound them with a meat mallet into even thickness. With store-bought cutlets, this is a really quick 30-minute dinner. I usually buy already prepared chicken cutlets in store then bread them myself. STEP 2: Cut chicken breasts into cutlets: You will also need a fourth plate or a board for the breaded cutlets. third plate – shallow – with breadcrumbs (or breadcrumbs + grated Parmesan cheese mixture).second plate – deep – with beaten egg (+ optionally grated lemon zest and chopped parsley).How to make breaded chicken cutlets step by step: STEP 1: Prepare all the breading ingredients: ![]() You can also swap part or the whole amount of the breadcrumbs to finely chopped nuts like hazelnuts, almonds, or pistachios. ![]() Other seasoning options: You can also season the breading with garlic powder, onion powder, your favorite seasoning (like Cajun, French or Italian seasoning), paprika powder, chili flakes, curry powder. For more detailed instructions, I recommend this post: how to make breadcrumbs. If you have stale bread or buns you just need to grate them on a box grater or in a food processor. How to make homemade breadcrumbs: it’s really simple. Panko breadcrumbs are a little more coarse than regular breadcrumbs so the cutlets made with them will be more crispy. Don’t use regular butter (will burn too quickly) or extra virgin olive oil, which is too expensive and better suitable for a salad.īreadcrumbs: you can use regular breadcrumbs (this is what I used) or panko breadcrumbs. I also like to cook these cutlets with clarified butter. What kind of frying oil is best: any type of vegetable oil that has a high smoke point (can be heated to high temperature) will be good. If you don’t want to use chicken meat use turkey breast meat (very sweet and delicious with this recipe) or pork chops. What kind of meat can you use: the best is chicken breast meat but you can also use skinless and boneless thigh meat or chicken tenders. Adding Parmesan cheese, lemon zest and parsley is optional but it makes the cutlets taste really exceptional. If you want to make traditional breaded chicken cutlets you only need chicken breasts, flour, eggs, breadcrumbs, salt, and pepper. ![]()
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