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
4 boneless chicken breasts
2 cups Italian bread crumbs
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.
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