Introduction: Chicken Cutlets Recipe

Chicken cutlets or chicken schnitzel is a simple and delicious chicken dish you can make at home. The nice thing about chicken cutlets is that they make a great stand-along entrée, but also can also be turned into a number of other tasty dishes like chicken parmesan or a club sandwich. This is one of my favorite dishes to both cook and eat. I hope you enjoy it as well.

Step 1: Chicken Cutlet Ingredients

Ingredients:

4 boneless chicken breasts
2 cups Italian bread crumbs
3 eggs
1/4 cup milk
1/2 teaspoon parsley
1/2 teaspoon garlic

Step 2: Cut the Breasts

To start, cut any fatty or odd looking bits off of the chicken breast.

Next, cut the chicken in half lengthwise to make to long thin cutlets. Also, cut off any extra large flappy bits to make them cutlets in their own right.

Tenderize the meat by gently tapping each side all over with the sharp end of the knife.

Step 3: Italian Bread Crumbs

Pour the Italian bread crumbs into a large bowl.

Step 4: Start the Batter

Start the batter by combining together the eggs and milk in a large bowl.

Step 5: Garlic Powder

Put a few pinches of garlic powder into the bowl with the egg batter.

Step 6: Parsley

Pour a generous amount of parsley flakes into the bowl.

Step 7: Mix

Mix all of the ingredients together.

Step 8: Batter and Bread

Dip a piece of the chicken in the egg batter, and then dredge it in bread crumbs until fully coated.

Repeat this process until the rest of the chicken is breaded.

Step 9: Fry the Chicken

Fill a frying pan about 1/2" with oil and heat it on a medium to high flame.

Fry the chicken on one side until golden brown, and then flip it over and fry the other side.

You can tell it has been cooked completely through because the chicken itself won't be crunchy when you pass a fork through it.

Step 10: Absorb the Oil

Place the chicken cutlets on paper towels to soak up the extra oil before eating.

Step 11: Enjoy Chicken Cutlets

Enjoy the chicken cutlets. They are great on their own, but also can be used to make all kinds of spectacular sandwiches.

Comments

author
Lindie (author)2016-03-10

Looks delicious!!

author
I MP (author)2015-12-11

If I may a couple of added tricks(steps) which I use. When the cutlets are cut to a size I want I place them between two pieces of moistened plastic wrap and pound them out to a uniform thickness which ensures even cooking.

I also use the three step process starting with a flour dredge then I dip them in plain (no egg) buttermilk then into bread crumbs or matzo meal. I add my herbs and spices to either the first step flour or to the final coating mixture. Using buttermilk increase the adhesion of the final coating.

I will sometimes oven bake the breaded cutlets raising them on a wire rack to space them above the pan bottom. This technique works for pork chops also.

author
chabias (author)2015-12-10

This looks delicious! Definitely going to try this recipe.

author
ToddT (author)2015-12-10

I just made this dish last night and am eating some left overs now. How strange is that? For those that have a intolerance to gluten use gluten free bread crumbs or rice flour and double dip.

author
bleveque (author)2015-12-07

You may want to use the standard 3-step breading procedure instead. With that approach you will get a more even coating, and a coating that does not fall off the meat. As others have mentioned Oil temperature is very important as well. the standard breading technique it very close to what you describe, but with one additional step. The meat is dredged in a starch (such as flour) before being dipped in the egg wash and then the breadcrumbs. give it a try.

http://www.chefjamie.com/index.php/recipes/item/th...

http://noshon.it/tips/technique-101-the-standard-b...

http://www.mariobatali.com/videos/three-step-breading/

author
Lindie (author)2015-07-21

I am "The Mother." And I'm very proud of you!! You learned! I really taught you to cook. Yay!!!!

author
vrDrew (author)2015-07-18

Great Instructable!

A couple of notes:

1) Oil temperature is critical. Ideally you want an oil with a high smoke point (~450F) - and to cook with the oil at around 350F. Be careful: Not hot enough - soggy chicken. Too hot: blackened, burnt chicken. Its not that hard/technical - but something you need to learn. A quick tip: Once prepared, its OK to leave chicken at room temperature for ~ 20 minutes while heating pan, breading, etc. Your chicken won't go bad in 20 minutes. And putting it in the pan at room temperature is less likely to cause your pan temperature to drop too low.

Tech tip: If you are a geek, you can use one of those IR temperature guns to check the pan temperature.

2) Use paper towels to dab chicken dry of excess oil: but let the cutlets cool on an open wire rack, without towels, for a couple of minutes.

3) Panko asian-type breadcrumbs are a great substitute/upgrade for regular store canned breadcrumbs.

author
MorNuN (author)2015-07-15

In Argentina we call that "milanesas", it's a very typical dish down here.
We also make them of cow and pig meat.

author
euvremer (author)2015-07-15

Looks like an african chicken

author
nancyCpants (author)2015-07-15

Might want to add in the cooking step that the oil needs to be hot when you add the chicken. otherwise you'll end up with very soggy chicken.

you know it's hot enough when it shimmers but doesn't smoke. you can also put in a pea sized amount of batter; it should dance around and turn golden, not immediately get dark.

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Bio: My name is Randy and I founded the Instructables Design Studio. I'm also the author of the books 'Simple Bots,' and '62 Projects to ... More »
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