How to Bread Chicken Cutlets

• How to bread chicken cutlets perfectly, do you also wonder? First of all, do not salt the eggs, the coating, or the meat; breaded items, whether vegetables or meat, should be salted only after cooking on the surface.

• First, slice the chicken breast into thick slices, then flatten them with a meat tenderizer so you can have thin cutlets as you like or thick cutlets as you prefer.

• For the classic coating with eggs, arrange flour, beaten eggs, and breadcrumbs mixed with grated cheese and perhaps some aromatic herbs in 3 shallow dishes.

• Dip each cutlet first in flour very quickly, then in beaten eggs, and immediately after in breadcrumbs. If you want a crispy coating, dip them again briefly in eggs and breadcrumbs.

• Ensure the coating adheres well by pressing with your hands, then let the chicken cutlets rest in the fridge for at least 30 minutes before frying them.

• You can choose not to coat the cutlets with egg. In that case, I recommend brushing them very quickly with oil and then passing them in breadcrumbs, pressing them well with your hands.

• In this case, the coating will not be double because if you dip the cutlets in oil, they will be soaked with it, so just a quick brush and then breadcrumbs.

• You can use milk to coat the cutlets and leave them in it for a few hours to make them even more flavorful and softer.

• In this case, put the milk in a container that can hold the cutlets, season the milk with aromatic herbs as you like, and immerse the cutlets in it.

• Let them rest in the fridge, then take out one cutlet at a time, pass it in breadcrumbs, and once you’ve done all the cutlets, you can quickly dip them again in milk and then back in breadcrumbs to achieve a double coating without eggs.

• You can choose to fry the cutlets. In this case, heat plenty of oil for frying, and once it’s nice and hot (test with a breadcrumb) fry them a few minutes on one side until golden, then turn and let them brown on the other side.

  Once ready, drain on absorbent paper and salt on both sides

• If you want to bake the cutlets, place them on a slightly oiled baking sheet, drizzle more olive oil, and bake in a preheated oven at 375°F for 18-20 minutes.

• To cook the cutlets in the microwave, brush them lightly with olive oil, then place them in a microwave-safe dish. Set to maximum power and cook the cutlets for 3 minutes.

• Turn them over, set for 1 minute, always maximum power, and let the microwave cook. Once done, let the chicken cutlets rest for 3 or 4 minutes as the microwaves continue cooking inside the food.

  If you have a microwave with “CRISP” function, heat the Crisp plate for 2 minutes with a drizzle of oil, place on top, 2 minutes, turn the cutlets, cook for another 2/3 minutes.

• You can also grill the cutlets on a cast iron grill, usually used for meat slices or steaks.

  Drizzle the cutlets with very little oil, place them on a very hot grill, and cover with aluminum foil.

  After two minutes, turn the cutlets and cook on the other side.

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