Crispy Breaded Chicken Cutlets

Crispy Breaded Chicken Cutlets. There are many variations of this recipe. No recipe is more appreciated and eaten by children and parents worldwide. Whether it’s chicken, veal, or pork, breaded steak is a dish that will never disappoint. Breaded chicken is a tasty, crispy, and succulent dish. In a few simple steps, you can transform an anonymous chicken breast into a delicious and appetizing dish. A recipe that consists of a few simple and quick steps. It is essential to pay attention to good execution to have an excellent dish.

Prepare the homemade breadcrumbs

You can use different types of breadcrumbs; for extra crispiness, you can use Panko, the famous Japanese breadcrumbs. Making homemade breadcrumbs is straightforward. Take some white sandwich bread, cut it into large pieces, and blend it all. You don’t need to blend it very finely; if some pieces remain larger, it’s not a problem. After blending the sandwich bread, spread it on a baking sheet. Bake the sheet at 90°C for 15-20 minutes until the breadcrumbs are dry and have lost all their moisture. Once finished, let it cool to use it later. Our breadcrumbs mustn’t be in a humid or wet place, so they should be stored outside the refrigerator.

Prepare the egg wash and chicken

Crack two whole eggs into a deep dish, grate nutmeg, and add fresh pepper, and a pinch of salt. Beat the eggs well until the mixture is homogeneous. It is recommended to beat the eggs for at least one minute.

Take a chicken breast and cut it horizontally. You can already buy chicken breasts pre-cut at the supermarket; there’s no need to pound them and make them thinner.

Coat the chicken breasts in flour, making sure to shake off any excess flour. Then dip them in the egg wash on both sides and into our breadcrumbs.

Once the chicken breasts are breaded, put them in the refrigerator for 10 minutes. This way, the breading will remain compact during the cooking phase.

Cooking your chicken cutlets

In a non-stick skillet, add a tablespoon of oil, a knob of butter, sage, and cloves of garlic with their skins on. Set the temperature to medium. When the butter is completely melted, add your chicken breasts. It takes about 4-5 minutes per side until the breading is crispy and golden.

Serve it with salt flakes on top.

Tips and Tricks

If you’re concerned about cleaning the chicken, you can buy pre-cut chicken breasts at the supermarket; it’s much simpler, and there are no leftovers. However, if you’re skilled with knives and cutting, you can use the whole chicken breast, and you can use the leftovers for broth or stuffing.

During cooking, always add a tablespoon of olive oil to the butter. This little trick will prevent the butter from burning during cooking.

Don’t worry about how much butter you put in the skillet; your breaded chicken will only take what it needs.

Instead of garlic and sage, you can use any aromatic herbs you like, from thyme to rosemary to parsley.

During breading, don’t be afraid to get your hands dirty; good pressure helps the breadcrumbs cover your chicken breast evenly.