Lizzies Chicken Cutlets Recipes

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THE BEST CHICKEN CUTLETS



The Best Chicken Cutlets image

When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

4 boneless, skinless chicken breasts (about 2 pounds)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 teaspoons granulated garlic
2 teaspoons onion powder
1 teaspoon crushed red pepper flakes, optional
3 large eggs
2 1/2 cups panko breadcrumbs
1/2 cup grated Pecorino-Romano
1 stick (8 tablespoons) unsalted butter
1/2 cup olive oil
Lemon wedges, for serving, optional

Steps:

  • Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
  • Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
  • Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
  • Beat the eggs with 1 tablespoon water in a second shallow dish.
  • Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
  • Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
  • Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
  • Serve with lemon wedges, if desired.

MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS



Mom's Super Thin and Crispy Chicken Cutlets image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

3 large eggs
2 cups panko breadcrumbs
1/4 cup chopped fresh parsley, plus whole leaves for garnish
2 tablespoons freshly grated pecorino, plus more for garnish
1 tablespoon granulated garlic
1 teaspoon kosher salt
Two 6- to 8-ounce chicken breasts
2 cups olive oil
4 large or 6 small cloves garlic
1 stick unsalted butter
2 lemons, halved

Steps:

  • Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry.
  • In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish.
  • Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.
  • Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack.
  • Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack.
  • Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish.
  • Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves.

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