How to make chicken cutlets at Home

You know that craving for comfort food that hits on a lazy Sunday afternoon? When all you want is something homemade, hot, and hearty to satisfy your taste buds? Well, we have just the recipe to scratch that itch - homemade cutlets. Forget the frozen varieties from the store, these cutlets are crispy on the outside, juicy on the inside, and packed with flavor. The best part is they are easier to make than you might think. In just a few simple steps, you'll be enjoying a classic dish that tastes like it came straight from your grandma's kitchen. So grab your apron and get ready to make some cutlets from scratch. By the time the irresistible aroma starts wafting from your kitchen, your family will be lining up eagerly waiting to dig in. Homemade cutlets are comfort food at its finest.

Ingredients:

To make homemade cutlets, you’ll need a few simple ingredients.

First, grab some chicken, veal, or pork. For chicken cutlets, boneless, skinless chicken breasts work great. For veal or pork, thin slices of meat are best. About 1 pound of meat will make enough cutlets for a family.

Next, you’ll want some breadcrumbs or panko crumbs to coat the meat. Panko crumbs make extra crispy cutlets, but regular breadcrumbs work too. You’ll also need 1-2 beaten eggs to dip the meat in.

For seasoning, pick up some salt, pepper, garlic powder, onion powder, dried or fresh herbs like parsley, oregano, or rosemary. You really can’t go wrong here, so choose your favorites! A little grated parmesan or romano cheese also adds great flavor.

To round it out, grab a lemon or lime for squeezing, olive oil or melted butter for pan-frying, and a skillet.

Once you’ve gathered the ingredients, you’re ready to get cooking. Pound the meat to an even thickness, season it well, dip in egg and coat with crumbs. Pan-fry in oil over medium-high heat until golden brown, about 3-5 minutes per side. Squeeze some fresh lemon or lime juice over the top and enjoy your crispy, flavorful cutlets!

With a little time and effort, you’ll be making restaurant-quality cutlets at home. Your family and friends will surely appreciate such a delicious homemade meal. Buon appetito!

Prepping the Meat

To make delicious homemade cutlets, you’ll need to start with high-quality meat. For this recipe, we recommend using chicken, veal, or pork.

Choose meat that is fresh and not frozen. Look for cuts that are naturally tender, like chicken breast, veal cutlets, or pork chops. For extra tenderness, you can also pound the meat to an even thickness using a meat mallet or rolling pin.

Rinse the meat under cold running water and pat dry with paper towels or a clean cloth. Place the meat on a large plate or cutting board.

Use a sharp knife to trim off any excess fat or connective tissue. For chicken, also remove the tenderloin (that long strip of meat on the underside of the breast).

Lightly score the meat by making shallow cuts in a crosshatch pattern on both sides. This will allow the meat to cook evenly and absorb more of the flavor from the breading.

Consider pounding the meat to an even thickness, usually between 1⁄4 to 1⁄2 inch thick. Place the meat between two pieces of parchment or wax paper and pound with the meat mallet or rolling pin. Pound from the center out.

Your meat is now prepped and ready to bread. Bread the cutlets right before frying for the best results. Homemade cutlets are all about using the freshest, highest-quality ingredients and a little elbow grease. Your efforts will be rewarded with a delicious, homemade meal.

Making the Cutlet Coating

To make homemade cutlets, the coating is essential for achieving a crispy, golden crust. The coating typically consists of flour, beaten egg, and breadcrumbs.

Flour

The flour, usually all-purpose flour or rice flour, acts as a base layer for the coating to stick to. Place about 1/2 cup of flour in a shallow dish.

Eggs

Crack 2-3 eggs into a separate dish and whisk well with a fork until the yolks and whites are combined. The beaten egg helps the flour and breadcrumbs adhere to the meat.

Breadcrumbs

For the breadcrumbs, you have options:

• Homemade: Tear 2-3 slices of bread into pieces and pulse in a food processor until coarse crumbs form. Spread on a plate.

• Panko: Japanese breadcrumbs, light and crispy. Found in the Asian section of grocery stores.

• Seasoned: Add 1/4 tsp each of garlic powder, onion powder, dried herbs like rosemary or oregano, salt and pepper to plain breadcrumbs.

Coating the Cutlets

Have your flour, egg wash and breadcrumbs set up in a row. Take one cutlet at a time:

1. Dredge both sides of the cutlet in the flour, coating evenly. Shake off any excess.

2. Dip both sides of the floured cutlet in the beaten egg. Let excess egg drip off.

3. Finally, coat both sides of the cutlet in breadcrumbs, pressing down gently so they stick.

4. Set the breaded cutlets on a wire rack over a sheet pan. Let them sit for 15-30 minutes so the coating can dry and adhere better before frying.

5. Fry the cutlets in a few inches of vegetable or canola oil over medium-high heat until golden brown, about 2-3 minutes per side. Drain on paper towels.

The key is not to rush the coating process. Taking your time to evenly coat each cutlet will result in a perfect, crispy crust and a delicious homemade dish. Buon appetito!

Dredging and Pan-Frying the Cutlets

Now that your cutlets have chilled and firmed up, it’s time to coat them in breadcrumbs and pan-fry them until golden brown.

Coating the Cutlets

• Set up a dredging station with three shallow dishes: one with 1/2 cup of all-purpose flour, one with 1 beaten egg, and one with 1 cup of panko breadcrumbs.

• Coat each cutlet in flour and shake off any excess.

• Dip in the egg, letting the excess drip off.

• Finally, coat both sides of the cutlet in breadcrumbs, patting to adhere the crumbs.

• Set the breaded cutlets on a wire rack over a rimmed baking sheet. Let them sit for at least 15 minutes so the coating can dry and adhere better during frying.

Heating the Oil

• Pour 1/2 inch of vegetable, canola, peanut or sunflower oil into a large skillet and heat over medium-high heat until it reaches 350 F.

• You can also use a deep fryer according to the manufacturer’s instructions.

• Be very careful when adding cutlets to the hot oil. Never leave the pan unattended.

Pan-Frying the Cutlets

• Carefully add cutlets to the hot oil in a single layer, being careful not to overcrowd the pan.

• Fry until the underside is deep golden brown, about 3 to 4 minutes.

• Gently flip and fry the other side until the cutlets reach an internal temperature of 165 F, another 2 to 3 minutes.

• Transfer the fried cutlets to a paper towel-lined plate. Season immediately with salt and pepper.

• Keep the cutlets warm in a 200 F oven until ready to serve. Enjoy your homemade cutlets! They go great topped with tomato sauce and mozzarella cheese on a sandwich or bun.

The key is not to rush the dredging and frying process. Taking your time will result in an even, golden crust and cutlets that are cooked all the way through. Be very careful when frying in hot oil and never leave the pan unattended. If done properly, these homemade cutlets will be even better than takeout!