Recipe

Breaded Chicken Cutlets Recipe

Add Step-by-Step Photos	Rockstar / All my dishes 1 year, 7 months ago Great dinner! Prep:30m Cook:15m Servings:4	Rockstar
	beaded chicken cutlets

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hayleesgra

Ingredients

4 boneless, skinless chicken breasts, fat trimmed

1/4 cup table salt

ground black pepper

1 1/2 cups homemade bread crumbs

3/4 cup unbleached all-purpose flour

2 large eggs

1 tbsp plus 3/4 cup olive oil

lemon wedges for serving

Directions

Using a meat pounder or mallet, pound the chicken breasts to an even 1/2-inch thickness.

Dissolve the salt in 1 quart cold water in a gallon-szed ziplock bag. Add the cutlets and seal the bag.

Refrigerate until the cutlets are fully seasoned, 30 minutes.

Line a baking sheet with a triple layer of paper towels.

Remove the cutlets and lay them in a single layer on the baking sheet.

Cover with another layer of paper towels and press firmly to absorb the moisture.

Allow the cutlets to dry for at least 10 minutes.

Carefully peel the paper towels off the cutlets; sprinkle the cutlets with pepper and set them aside.

Place bread crumbs in a shallow dish or pie plate.

Spread the flour in a second shallow dish or pie plate.

Beat the eggs with 1 tbsp olive oil in a third shallow dish.

Working one at a time, dredge the cutlets thoroughly in the flour, shaking off the excess.

Then dip the cutlets into the egg, taking care to coat them thoroughly and allowing the excess to drip back into the dish for a very thin coating.

Dip the cutlets into the breadcrumbs, pressing the crumbs with your fingers to form an even, cohesive crust on both sides of the cutlet. Place cutlets in a single layer on a wire rack and let dry for about 5 minutes.

Meanwhile, heat 6 tbsp of oil in a heavy-bottomed 12-inch skillet over medium high heat until the oil shimmers.

Lay two cutlets at a time in the skillet and cook until deep golden brown and crisp on the first side, pressing down with a wide metal spatula to help ensure browning, about 2 1/2 minutes.

Using tongs, turn the cutlets over, reduce the heat to medium, and continue to cook until the meat feels firm when pressed gently and the second side is a deep golden brown, 2 1/2 to 3 minutes.

Set the finished cutlets on paper towels on a warmed plate in the oven while you cook the others in the same way.

Serve with lemon wedges.

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Comments

hayleesgrandma 1 year, 7 months ago said:
Yummy, I love breaded chicken, thanks

danerin2 1 year, 3 months ago said:
I haven't tried brining chicken for this type of dish, but what a wonderful idea! I'm going to try this tomorrow for a birthday dinner I'm making for my Mom-in-law! Thanks for the recipe!

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