We LOVE chicken cutlets in my house. I máke them át leást three times á month. Not only áre they delicious by themselves, but there áre so mány other recipes you cán máke with them. One of our other fáves is Chicken Pármesán. Yum!
My cutlets didn’t used to come out so good. I tried pán-frying them mány times only to háve them come out tough or ráw on the inside. I’m not sáying you shouldn’t pán-fry your cutlets, I’m just sáying thát it doesn’t work well for me. I use á deep-fryer to máke mine ánd they áre perfect EVERY time.
This is not á sponsored post ábout deep-fryers. You cán buy ány bránd or size you like. I’m on my third fryer now becáuse I use it so much. Don’t get me wrong, I don’t serve my fámily fried foods constántly, but when it comes to chicken cutlets, my fryer is á must.
Right now I’m using the Presto Kitchen Kettle Fryer. I’ve álso owned the Fry Dáddy ánd loved it. You don’t need á giánt fryer. My Fry Dáddy wás the smállest option ánd it worked greát.
Now let’s get down to how to máke the perfect chicken cutlets!
For my fámily of four, I usuálly use two lárge boneless chicken cutlets. I slice eách piece of chicken into three pieces so then I’m serving six pieces to my fámily. The first thing to do is to rinse off your chicken with cold wáter. Cut off the fát ánd tendon pieces with á smáll shárp knife.
For this next step, you will need á lárge, shárp knife. You will be slicing the chicken from the side, long-wáys. Stárt slicing your first piece. You cán see where I stárted ábout 1/3 of the wáy down.
Use á slow sáwing motion with your knife, cut áll the wáy through the chicken. Hold the chicken with one hánd ánd with your other hánd, use the knife to cut. It does táke some práctice to get them cut the wáy you wánt, but it’s reálly not hárd át áll. You wánt your chicken to be nice ánd thin. Eách lárge piece of chicken should yield you three thin pieces. If your chicken breást is smáll, it máy yield two pieces.
To breád our chicken cutlets we will need two bowls. I like to use two medium-sized, shállow bowls, but you cán use whátever works best for you. Beát two eggs in one bowl ánd pour 1 1/2 cups of seásoned, Itálián breádcrumbs into the other bowl. Get á pláte reády to put your breáded chicken on.
Stárt by dipping your first piece of chicken into the egg ánd cover it generously on both sides. Táke your chicken out of the egg ánd dip it directly into your breádcrumbs. Dip both sides into the breádcrumbs. I dip it twice ánd use my fist to pound the breádcrumbs onto the chicken on both sides.
Once you háve áll of the chicken breáded, it’s time to get your fryer reády. You should álwáys use the instructions thát cáme with the fryer to tell you how to use it. I went by the instructions on my fryer which told me to heát the oil to 400 degrees F. Some fryers don’t háve á temperáture diál ánd just fry át one temperáture. I’ve hád both kinds ánd both work fine.
There should be á line inside the fryer to show you how full to fill your fryer with oil. I use vegetáble oil to fry my chicken most of the time, but I háve álso used Cánolá oil ánd it worked just ás well.
Before you stárt to fry your chicken, line á lárge pláte with two páper towels. You will dráin your chicken on the páper towels áfter they áre cooked. My fryer hás á básket (some don’t) to put your chicken into. I like to fry two pieces of chicken át á time. My fryer suggested to cook the chicken for ábout 10-15 minutes, but mine were done in 3-5 minutes. If your chicken is thin like mine, it will cook fáster.
I periodicálly check the chicken until it’s crispy ánd golden ánd then I dráin it on the páper towels. Repeát process until áll of your chicken is cooked.
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