The Art of Creating an Unbeatable Chicken Cutlet

Everybody loves a chicken cutlet, and there's a couple of ways to make it truly awesome. In this article, we'll dive into the method that we believe is the best, using organic boneless skinless chicken breast as our main ingredient.

Our recipe starts with about a pound and a half of organic boneless skinless chicken breast, which should be plenty for a family of four. The first step in preparing the chicken is to remove any little bits of fat, and then to identify the tender part of the meat. By pulling off these separate components, we can ensure even-sized cutlets in the end.

One of the key techniques used in creating an unbeatable chicken cutlet is pounding the chicken. This helps to create a wide, even surface area, which allows for more breading. We're aiming for a quarter-inch thickness at this stage, and it's essential to get it right to ensure crispy coating.

To achieve our desired three-part breading process, we'll need a cup or two of flour, couple eggs, and breadcrumbs. A good rule of thumb is to use one egg per cutlet, ensuring that there's enough for the third part – which is crucial in creating an unbeatable fried coating. We like to use Penco breadcrumbs, as they offer an exceptional kind of crispy coating outside imaginable.

All three parts of our breading process need to be seasoned: flour, eggs, and breadcrumbs. The flour provides a surface for the egg to adhere to, while the egg becomes the base that the breadcrumbs can cling to. We add a little dry mustard powder (optional), pepper, kosher salt, Diamond kosher, and grated Parmesan cheese to our breadcrumb mixture, which adds a bit of saltiness, umami flavor, and depth.

To fry our cutlets in a large sauté pan, we're not deep-frying the chicken, but rather using a generous amount of oil. It's essential to have hot oil, but we don't need a thermometer – just train your eye on the edge of the food where it makes contact with the hot oil. When the breadcrumbs start to sizzle and bubble, we know we're good.

We'll fry our cutlets until they're brown and crispy, watching as the blonde spots form and hang out – this is when magic happens! Our secret sauce is a Mayo mixed with sriracha for an old mayonnaise that's super crunchy, super juicy, and perfectly seasoned. We've been told it's just really, really good – a perfect food.

And there you have it – the ultimate guide to creating unbeatable chicken cutlets using our tried-and-tested method. Whether you're cooking for a family of four or feeding a crowd, this recipe is sure to impress with its crispy coating and juicy goodness.

"WEBVTTKind: captionsLanguage: eneverybody loves a chicken cutlet there's a couple ways to make it awesome this is the way that we believe in this is Boneless it's organic actually organic boneless skinless chicken breast about a pound and a half is going to be plenty for a family of four I'm going to pull off any little bits of fat and then look for the tender and I'm just pulling that off because I can do those separately but you want even siiz cutlets in the end pounding the chicken gives you a nice wide even surface area so you get more breading we're going for a quarter inch here now we're going to do threep breading process you're going to need like a cup or two of flour couple eggs A good rule of thumb to follow is an egg per cutlet uh that way you don't run out the third part crucial you need breadcrumbs we like Penco they're just going to take on the best kind of fried crispy coating outside imaginable all of these things need to be seasoned so this is a little bit of dry mustard powder optional pepper kosher salt Diamond kosher that's what we use here in the Bon atit Test Kitchen grated parm goes right into the breadcrumb mixture adds a little bit of saltiness too little bit of umami little bit of depth the flour is going to adhere to the chicken and create a surface that the egg can adhere to the egg is going to become the thing that the breadcrumbs can adhere to all right I'm going to fry these cutlets in a large sauté pan we're not deep frying the chicken cutlets but you're using a generous amount of oil you don't need a thermometer but you do do need to have hot oil so I'm going to take a couple of these crumbs if they start to sizzle and bubble we're good see how nicely it started sizzling right away that's what you want train your eye on the edge of the food where it's making contact with your hot oil I mean these go fast that's the thing go by your eyes go by your ears but really you got to just see what's going on and if it's brown it's crisp see those blonde spots he got to hang out I like Mayo mixed with sriracha for the old mayonnaise super crunchy super juicy perfectly seasoned if I must say so myself it's just really really good it's a perfect foodeverybody loves a chicken cutlet there's a couple ways to make it awesome this is the way that we believe in this is Boneless it's organic actually organic boneless skinless chicken breast about a pound and a half is going to be plenty for a family of four I'm going to pull off any little bits of fat and then look for the tender and I'm just pulling that off because I can do those separately but you want even siiz cutlets in the end pounding the chicken gives you a nice wide even surface area so you get more breading we're going for a quarter inch here now we're going to do threep breading process you're going to need like a cup or two of flour couple eggs A good rule of thumb to follow is an egg per cutlet uh that way you don't run out the third part crucial you need breadcrumbs we like Penco they're just going to take on the best kind of fried crispy coating outside imaginable all of these things need to be seasoned so this is a little bit of dry mustard powder optional pepper kosher salt Diamond kosher that's what we use here in the Bon atit Test Kitchen grated parm goes right into the breadcrumb mixture adds a little bit of saltiness too little bit of umami little bit of depth the flour is going to adhere to the chicken and create a surface that the egg can adhere to the egg is going to become the thing that the breadcrumbs can adhere to all right I'm going to fry these cutlets in a large sauté pan we're not deep frying the chicken cutlets but you're using a generous amount of oil you don't need a thermometer but you do do need to have hot oil so I'm going to take a couple of these crumbs if they start to sizzle and bubble we're good see how nicely it started sizzling right away that's what you want train your eye on the edge of the food where it's making contact with your hot oil I mean these go fast that's the thing go by your eyes go by your ears but really you got to just see what's going on and if it's brown it's crisp see those blonde spots he got to hang out I like Mayo mixed with sriracha for the old mayonnaise super crunchy super juicy perfectly seasoned if I must say so myself it's just really really good it's a perfect food\n"