chicken cutlet

The name sounds like a sweet-tooth parade, but this recipe makes sense when you pair it with a <a href="https://cooking.nytimes.com/recipes/1021443-scallion-cornmeal-waffles">spicy scallion cornmeal waffle</a>. Wells’ Restaurant, a popular 1930s Harlem supper club, cemented the chicken and waffle combination in American culinary history; Amy Ruth’s in Harlem, Beans & Cornbread in suburban Detroit and Hotville in Los Angeles continue that tradition. Almost any summer-fruit jam can be substituted in the marinade, and if you don't have peanut oil, use another oil with a high smoke point.

Berry-Jam Fried Chicken

balsamic vinegar

strawberry jam (or other summer-fruit jam)

chicken breast cutlets (about 6 pieces)

all-purpose flour

cornstarch

salt

ginger

thyme

onion powder

garlic powder

black pepper

Peanut oil (or other oil

Scallion Cornmeal Waffles, or Bacon Cornbread

Prepare the marinade: In a large bowl, whisk the egg, vinegar and jam. Add chicken cutlets, turn until coated, cover and chill for at least 30 minutes or overnight.

Prepare the dredge: In a large bowl, whisk the flour, cornstarch and spices until combined.

When you're ready to fry, add enough peanut oil to a large (10-inch) cast-iron skillet to form a layer that is 1 inch deep. Heat oil over medium-high to around 300 degrees.

Brush off any bits of fruit from the chicken. With one hand, coat each cutlet in the seasoned flour dredge. Set coated cutlets to the side of the bowl while you coat the remaining ones. Wash your hands.

Fry the chicken: Working in batches to avoid crowding, and adjusting the temperature as needed to hover around the 300-degree mark, place 2 to 3 pieces of chicken at a time in the fat. Using tongs, flip the chicken at the 3-minute mark, 7-minute mark and 8-minute mark, cooking until the chicken appears to float and is golden brown. (Each batch should fry for about 8 minutes total.)

Transfer fried cutlets to a wire rack set over a baking sheet. Sprinkle both sides with kosher salt and cook remaining cutlets.

Serve chicken on a scallion cornmeal waffle, if you like, or with bacon cornbread with Cheddar and scallions. Or, for a lighter morning or midday meal, serve with a <a href="https://cooking.nytimes.com/recipes/1019419-breakfast-salad">breakfast salad</a>.

A classic veal Milanese consists of pounded veal cutlets or chops that have been breaded in crumbs and sometimes Parmesan, then fried until the coating is burnished and brittle. Accompanied by a crisp, bright salad, it’s a meal both cooling and rich. In this version, chicken breasts replace the veal, and a salad of tomatoes and mozzarella tossed with garlicky basil oil acts as the foil to the meat. If you want to work ahead, you can coat the cutlets in crumbs up to 4 hours ahead. Store them on a wire rack in the fridge. But try to serve them freshly fried when their coating is at its crunchiest.

Chicken Milanese With Tomato, Mozzarella and Basil Salad

chicken cutlets, pounded 1/4-inch thick

salt and black pepper, as needed

extra-virgin olive oil

basil leaves

garlic

cherry or grape tomatoes, halved

mozzarella,

eggs,

panko bread crumbs

Parmesan

unsalted butter

Lemon wedges,

Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.

In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.

In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.

Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.

In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.

When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.

Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.

Traditionally, the term “meuniere” refers to fillets of sole that are floured and sauteed quickly, then finished with lemon juice, parsley and browned butter. But there’s no reason to be parochial about it. This is a fast, surprisingly elegant approach to boneless, skinless chicken breasts, or cutlets of pork, turkey or veal.

Chicken Meunière

boneless, skinless chicken cutlets, 1 to 1 1/2 pounds

Salt and black pepper

(approximately) flour

Oil butter

butter (optional)

lemon juice

parsley

Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes. While it is heating, sprinkle the chicken breasts with salt and pepper, and place the flour or cornmeal on a plate.

Pour the oil or clarified butter into the skillet to a depth of 1/8 inch, and turn the heat to high. When the oil is hot, dredge the cutlets in the coating, turning them a few times and pressing them down so they are well covered. After you dredge each one, add it to the pan.

Cook until the chicken is nicely brown, 3 to 5 minutes, then turn. Cook 2 to 4 minutes until the chicken is firm to the touch (lower the heat if the coating begins to scorch).

Meanwhile, if using the optional butter, melt over medium heat until it is nut-brown.

When the chicken is done, drain it briefly on a paper towel, then transfer to a warm platter. Drizzle with lemon juice, and top with half the parsley. At the last minute, pour the browned butter over the chicken, add the remaining parsley and serve.

If you’re looking for an easy recipe for dinner tonight, you’re going to love this recipe for breaded chicken cutlets Italian Style.  It’s a recipe I grew up on!

Breaded Chicken Cutlets - Italian Style

chicken breasts

breadcrumbs

Salt and Pepper

egg; slightly beaten

vegetable oil

Stir the parsley, garlic powder, salt and pepper...

Stir the parsley, garlic powder, salt and pepper into the breadcrumbs. set aside while you prepare the chicken.

Using a sharp knife, slice each chicken breast...

Using a sharp knife, slice each chicken breast horizontally in half to get a thinner sliced chicken breast - "butterflying" the cutlets. Depending on how thin you slice the chicken breast, you could get 2 to 3 slices per chicken breast.

Using a meat mallet, pound each piece of...

Using a meat mallet, pound each piece of chicken between sheets of parchment paper till 1/4" thick.

Dip chicken in the beaten egg, then dredge...

Dip chicken in the beaten egg, then dredge in breadcrumbs.

Heat oil in large skillet over medium heat.

Add chicken to the large skillet and brown...

Add chicken to the large skillet and brown each side approximately 2 minutes or until each side or until golden brown.

Remove the chicken from the skillet and add...

Remove the chicken from the skillet and add to a baking dish that has been sprayed with non-stick cooking spray.

Bake in a preheated 375 degree oven for...

Bake in a preheated 375 degree oven for about 15 to 20 minutes or until the chicken reaches an internal temperature of 165 degrees when tested with a meat thermometer.

Every culture has their own take on chicken cutlets and Chicken Milanese is one of our favorites! Pan frying helps get a fantastic crust without getting oily.

Chicken Milanese

Kosher salt

c. fine bread crumbs

c. all-purpose flour

eggs

Canola oil

Fresh parsley, chopped for serving

What variation on fried chicken do you like best?

Jarred chile-garlic oil is available from many brands and in many incarnations, but it’s also extremely easy to make at home. The trick is to cook the garlic in the oil slowly and gently so it doesn’t blacken and burn, which will make the whole thing acrid and unpleasant. This pungent and nutty chile-garlic oil recipe was inspired by one published in David Tamarkin’s wonderful cookbook, “Cook90” (Little, Brown and Company, 2018). Here, some of it is used as a sauce for chicken cutlets with lemon and capers. But keep leftover oil in the fridge to drizzle on hummus, steamed or roasted vegetables, or on top of avocado toast for a nutty, spicy kick.

Lemon Chicken With Garlic-Chile Oil

garlic cloves, finely grated or pressed through a garlic press

red-pepper flakes

kosher salt,

lemon

chicken cutlets, 1/4- to 1/2-inch thick

oregano,

black pepper,

capers

Whole cilantro or parsley leaves,

In a small skillet or nonreactive saucepan, heat 1/2 cup oil, garlic, red-pepper flakes and 1/2 teaspoon salt over low heat. Stir frequently until garlic is lightly golden (but not brown) and fragrant, 10 to 15 minutes. If garlic starts to brown, turn down the heat — you don’t want this to taste burned. Once garlic is golden, immediately transfer oil to a heatproof bowl.

Meanwhile, grate zest from lemon, then cut lemon lengthwise into quarters and scrape out the seeds. Save 2 lemon quarters for squeezing juice over chicken after cooking. Trim ends off remaining 2 wedges, and slice wedges crosswise into thin triangles.

Heat a 12-inch skillet over medium-high heat. Season chicken with lemon zest, oregano, salt and pepper.

Add remaining 2 tablespoons oil to hot skillet, then lay chicken down in an even layer. Scatter small lemon triangles and capers into pan. Cook until chicken and lemons are golden, 2 to 3 minutes per side. Transfer chicken to a serving platter. Squeeze a little lemon juice onto the bottom of the pan and scrape up all the browned bits with a wooden spoon, then pour all over chicken.

Drizzle chicken with chile oil and a squeeze of fresh lemon juice. Serve topped with cilantro or parsley.

Chicken Milanese is an Italian Classic that&#039;s easy to make and can be on your dinner table in less than 30 minutes. Add a side salad to this restaurant-quality dish, and you&#039;ve got the perfect weeknight meal.

chicken breast

¼ tsp black pepper

eggs (lightly beaten with ¼ cup milk

¼ cup Romano or Parmesan cheese (grated)

⅛ tsp black pepper

Italian parsley (chopped)

lemon zest (one lemon)

Place the chicken cutlets between two sheets of plastic wrap and pound the chicken until the cutlets are about ¼ inch thick.If any of the chicken breasts are thicker than half an inch,  use a sharp knife to split the chicken breast in half.  Think of it as butterflying the breast. You&#39;re just going to cut all the way through to make two cutlets out of one large breast.

Chicken

Mix the flour, salt, and pepper together.

Lightly beat the two eggs with ¼ cup of milk or water for the eggwash.

Mix panko bread crumbs, romano cheese, garlic powder, onion powder, black pepper, parsley, and lemon zest together until well blended.

Coat the chicken breasts with the seasoned flour. Then place them in the egg wash, and finally in the bread crumb mixture.Make sure you get a good coating of each ingredient on the chicken breasts, completely coating them.

Breading Station

Add ½ cup of vegetable oil to a large frying pan, then place it over medium-high heat.

When the oil is hot, carefully place the breaded chicken cutlets into the pan and saute until golden brown (about 3 minutes per side)*The chicken is cooked when the internal temperature has reached 165°F.

Remove the cooked chicken breasts from the pan and place them on a wire rack to drain for one minute. If you are cooking in batches and need to keep them warm, set your oven at 225 degrees and keep them on the wire rack in the oven until ready serve.

Cooking

Chickien MIlanese alla Florentine is a delcious restaurant style dish that is made with a crispy chicken cutlet topped with steamed spinach and sauteed mushrooms, topped with Swiss cheese and served with a creamy white sauce.  It&#39;s easy to make and oh so delicious

Easy Chicken Milanese alla Florentine

flour

Italian bread crumbs cheese

cooking oil

oz baby spinach

mushrooms

Swiss cheese (4 slices)

tbsp butter

tbsp flour

chicken broth

heavy cream

black pepper and sea salt

Place the chicken breasts on a cutting board lined with plastic wrap. Cover the chicken with another sheet of plastic wrap and using a meat hammer lightly pound the chicken breasts.

Set up a breading station with flour seasoned with sea salt and black pepper, egg wash and Italian seasoned bread crumbs with parmesan cheese or romano cheese added for extra flavor.

Coat the chicken breasts with seasoned flour. Then place them in the egg wash and finally in the bread crumbs. Make sure you get a good coating of each ingredient on the chicken breasts, completely coating them.

Heat a large saute pan on high heat and add about half an inch of vegetable oil. Carefully place the breaded chicken cutlets into the oil using tongs. Add as many as you can into your pan without crowding them. Let the cutlets saute until they get a nice golden brown color.

Using tongs turn them over and saute the other side until golden brown.

Drain the fried chicken cutlets on baking racks over sheet pans (or baking sheets).

Chicken Cutlet

Steam the spinach with half a cup of water in a covered saute pan over medium heat. Drain the spinach (don’t squeeze out the liquid, just let it naturally drain)

Saute the mushrooms in olive oil until fully cooked (drain any extra oil from the pan). It’s okay to have some liquid remain in the mushrooms.

Add the spinach to the top of the chicken cutlet, then top the spinach with the sauteed mushrooms.

Cover the Chicken Milanese with two slices of Swiss cheese. (Feel free to substitute the Swiss with gruyere, fontina, or provolone).

Place the chicken Milanese in a preheated 350-degree oven for 25 minutes.*If the cheese looks dry, brush it with a little water to perk it up. Or if you’re feeling extremely decadent a little melted butter.

Melt butter over medium heat in a small saucepan.

Add flour and whisk the mixture together. This is the roux.

Cook the roux for 1 minute, then reduce the heat to simmer and continue to cook for another 1-2 minutes.king constantly.

Add one cup of chicken stock to the roux and mix with a wire whip until you get a smooth consistency. If the sauce is still too thick add additional chicken stock.

Add the cream and the seasonings to the sauce. Cook for 2- 3 minutes, whisking till smooth.

Serve the Chicken Milanese alla Florentine with the supreme sauce and your favorite sides.

Supreme Sauce

Chicken cutlets have never been so crispy and delicious. Enjoy these crispy katsu chicken cutlets tonight!

Katsu Chicken

ketchup

soy sauce

brown sugar

mirin

Worcestershire sauce

chicken breast (cut in half horizontally)

water

panko breadcrumbs

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Place all of the ingredients in a small bowl, and stir to combine.

Let the sauce rest at least 30 minutes before serving.

Katsu Sauce

Place halved chicken breast between some plastic wrap and gently pound out the chicken until it is about ¼ inch thick.

Salt the chicken liberally, cover, and place in the refrigerator for about 1 hour. This will help the chicken break down and become super juicy. You could omit this step, but the chicken will come out better if you let the chicken rest.

Set up a breading station with three bowls. Place the all-purpose flour into one bowl. Beat the eggs and 1 1/2 tablespoons of water together very well, and pour into a second bowl. Place the panko breadcrumbs into the third bowl.

Coat the chicken as follows: Place the chicken into the flour and shake off any excess. Dip into the egg wash, coat well, and shake off any excess. Dredge in the panko breadcrumbs.

Place the coated chicken on a wire rack.

Preheat the oven to 200°F.

Add enough vegetable oil to coat the bottom ½ inch of either an iron skillet or a stainless steel pan and heat to 350°F. Your pan should be large enough not to overcrowd the chicken.

Add the chicken to the pan and cook for 1 to 2 minutes, just until the crust sets.

Flip over and cook for another 1 to 2 minutes.

Continue cooking the chicken and flipping it over until it is golden brown on both sides.

Remove the chicken and place on a clean wire rack. Place into the preheated oven to finish cooking. Depending on the thickness of your chicken, the chicken may need another 7 or 8 minutes of cooking. Chicken should be 165°F before consuming.

When the chicken is fully cooked, cut into thin strips that you can pick up with chopsticks.

Serve with rice, tonkatsu sauce, or your favorite brown sauce.

Chicken Katsu

Amazing simply homemade and as great as take out. Will make again. Left over cutlets are great for chicken burgers.

I hardly ever am blown away by a recipe enough to leave a review..but this recipe was excellent! I recently moved and haven’t been able to find Katsu anywhere. I made this for dinner tonight and the chicken &amp; sauce were so similar to my favorite teriyaki restaurant back home. Thank you!

The simplicity, the taste &amp; results are 5*s

Delicious!   Love the crispy chicken and sauce is delicious!  Easy and quick to make. I serve this with rice and broccoli.

I did exactly what this recipe said to do and am so happy to report it was the most deliciously moist and tender chicken breast I’ve ever had.

This will definitely be added to my favorite recipes. You make everything so easy for us. I'm thinking of even doing this for company that's coming. Thanks for explaining in such easy to understand language.

Thank you Stephanie..I'm always looking for ways to change up chicken dinners! My question is can this be made in the air fryer and if so, do you have a recommended time/temp?

Wonderful recipe! I definitely recommend, the only suggestion I would make is use way less flour and eggs because I ended up wasting an 1-2 eggs and 1.5 cups of all purpose flour. Authentic and traditional to the Japanese Katsu, Also loved the sauce too!

It love this recipe! Always used pork, but chicken is the new white meat in this house!!  So tender. Instructions are so precise and easy. My husband loves it. Forgot the green onions at the store. Next time...right!!  Now the sauce. You have to make the the sauce to make it a true Japanese fried chicken dish and this one has zest and flavor that compliments the meat. Served over rice. 
Best recipe I found  online.!!!
Thank you so much!!

This was excellent and moist.   I really didn't know either how much salt to put on the chicken in the beginning, thank goodness I wasn't heavy handed.  They were crunchy and delicious.  The recipe was a bit confusing with the temp for the "oil" and the temp to keep the chicken warm while the rest of them cooked. I also made the bbq it was a bit tangy, plus I love fresh ginger so I added a lot more. 
 This is a keeper. Thank you.

https://content.jwplatform.com/videos/QqOsFEPs.mp4

This ultra-crispy chicken katsu is quick to make yet so delightfully tender on the inside, it will soon become your weeknight favorite. Served over white rice and topped with a sweet and savory tonkatsu sauce, this Japanese chicken cutlet makes for the ultimate comfort meal for any occasion.

Top 11 chicken cutlet recipes from across the web

The most viewed chicken cutlet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Berry-Jam Fried Chicken

Chicken Milanese With Tomato, Mozza...

Chicken Meunière

Breaded Chicken Cutlets - Italian S...

Chicken Milanese

Lemon Chicken With Garlic-Chile Oil

Chicken Milanese

Easy Chicken Milanese alla Florenti...

Katsu Chicken

Easy Chicken Katsu (Japanese Chicke...

Chicken Schnitzel

Top 11 chicken cutlet recipes from across the web

The most viewed chicken cutlet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Berry-Jam Fried Chicken

Chicken Milanese With Tomato, Mozza...

Chicken Meunière

Breaded Chicken Cutlets - Italian S...

Chicken Milanese

Lemon Chicken With Garlic-Chile Oil

Chicken Milanese

Easy Chicken Milanese alla Florenti...

Katsu Chicken

Easy Chicken Katsu (Japanese Chicke...

Chicken Schnitzel

The most viewed chicken cutlet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine