If you find that the flour doesn't stick well to the chicken, try letting the floured cutlets stand for 15 to 20 minutes at room temperature to allow some of the flour to be absorbed by the egg-milk coating underneath.Olive oil can be used since it has a relatively high smoke point, but extra-virgin olive oil is not recommended. A high-heat oil like vegetable, canola, or peanut oil is best for frying chicken cutlets.Use about 1 to 1 1/2 pounds for four servings. This recipe could also be made with chicken tenders.The chicken is cooked when it is browned and crispy on the outside and the meat inside is opaque throughout and the juices run clear.Repeat with more chicken breast halves for more cutlets. Dredging creates an ultra-thin coating on chicken that acts as insulation, helping keep the meat moist during baking. You should now have two cutlets similar in size. With your other hand, using a sharp knife, carefully slice through the chicken lengthwise, keeping the knife parallel to the cutting board. Place a hand on the chicken to keep it from moving. If you can't find thinly sliced chicken breast or cutlets, take a medium to large boneless chicken breast half and put it on a cutting board.
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