Wednesday, May 15, 2013

The Best Chicken Cutlet Recipe

Bold statement? Perhaps if you have never made this recipe. It is my mom's recipe which I got from my sister. The cutlets were so perfectly cooked and the breading is light and fluffy. Fluffy? Yes fluffy. The secret to this recipe is separating the eggs you use for dipping. You beat the egg whites until frothy and then add the yolks. Try it. Trust me....

Did you notice there is a new button on the right side. Follow me on Bloglovin. It is a service that will deliver the latest blog posts directly to you email. I know you hate missing any of our exciting dinner adventures! Try it and please let me know if you like it. If not I can always remove it.

The Best Chicken Cutlet Recipe -

Have 2 dishes set out. In one put bread crumbs. In the second put in the eggs but first separate the eggs. Beat the egg whites then mix in the yolks. Dredge the cutlet in bread crumbs, then dip in to the eggs. (I added fresh chopped parsley to the egg wash) Let as much egg drip as off possible before adding to the hot oil. Do not touch the cutlet until it looks like the eggs is set. You will be tempted to move it around but do not!

Once the egg is set flip the cutlet to cook the other side. Drain fried cutlets on paper towels and put in 350˚ oven for about 15 to 20 minutes to finish cooking.

These freeze beautifully so make a big batch!

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