Don't chicken out making cutlets

Jan 25 , 2021

0 Comments

Doc Hopkins

Don't chicken out making cutlets

Cooking the perfect breaded chicken cutlet is simple step by step, but getting them right one after the other is where the challenge is. We're here to give you some pointers.

 

 My chicken doesn't cook evenly

Tip 1

Make sure your chicken cutlet is an even thickness throughout. A chicken breast naturally has a fatter end and a narrow tapered end. If you're fileting the chicken breast yourself, don't follow the curve of the breast, keep the back of your chicken breast on the table/cutting board, and keep your knife flat and parallel to the surface. (Recommended thickness is about 1/2" thick. This keeps the breast moist while not being too big a portion.

Tip 2

If cooking in a pan, make sure that you are using a thick skillet. Cast Iron is the best. Aluminum is one that might give you the most trouble, especially if it is on the thinner side. Your pan needs to heat evenly, and a thin pan will cool off / have the heat absorbed too quickly from the food that you're cooking.

Tip 3

If you're cooking in the oven or on the grill, make sure that all zones of your grill are on or heating the side you're using, and make sure that if you are using a convection oven that the fan circulates the air evenly.

 

(A great way to test how evenly your oven cooks, place two identical pans or  metal / oven safe glass cups into the oven with water that are both filled with the same amount of room temperature water. Place them into the oven and check the temperature of the water after 5 minutes, 10 minutes, & 20 minutes. They should be within about 5° of each other. 

 My chicken is dry

Tip 1

If you find that your chicken cutlets are too dry it might be because they were cut too thin. A thin chicken cutlet is convenient becuase it allows for super quick cooking time, but it also means that the egg wash & breading will absorb the little bit of moisture left as the cutlet cooks and the juices come out. A good rule of thumb is 1/4" is the thinnest, and 1/2" is the thickest that you should cut your cutlet. This allows for an even and quick cook, without having it be dry or too much like a chicken breast.

Tip 2

Tip 3

 

 My breading falls off

Tip 1

Use the right bread crumbs. Fine bread crumbs can not only make your cutlet dry, but it can also crumble a lot easier than a course bread crumb, leaving patches of unbreaded cutlet. For a standard breaded cutlet that you would use in a dish like chicken parm, you would want to use a course breadcrumb (seasoned or unseasoned). For a more crispy and nicer cutlet, we would recommend using a panko breadcrumb. They are lighter and allow for a stronger breading.

Tip 2

Tip 3


Leave a comment

Please note, comments must be approved before they are published