How to Make Perfect Breaded Chicken Cutlets

By September 1, 2015 no comments Permalink

How-to-Make-Perfect-Breaded-Chicken-Cutlets-by-Andrew-CottoThe breaded cutlet is a venerable meal made all over the world using a variety of meats, most commonly veal, pork, or chicken. The chicken cutlet — which is found in America from fast food chains to red sauce joints, deli counters to fine-dining establishments — is an iconic American dish, readily available in every region, though the secret to the most succulent chicken cutlet is often ignored in a most obvious place: the chicken itself. Or, more precisely, the cut of chicken. Most use a fillet of chicken breast crusted within a savory coating of flour, egg-wash, and breadcrumbs, but a boneless/skinless chicken thigh offers far more flavor at generally half the cost.









Breaded Chicken Cutlet




  • 4 boneless chicken thighs (1 lb.), trimmed of fat and sinew
  • 1/2 cup flour, sifted and seasoned with two tablespoons of fresh ground black pepper
  • 2 eggs, whipped
  • 1-1/4 cup seasoned bread crumbs (fine or Panko)
  • 2/3 cup finely grated Parmesan cheese
  • one lemon, quartered
  • 1/2 cup extra virgin olive oil
  • Kosher salt

Published on Mens Journal: How to Make Perfect Breaded Chicken Cutlets

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