Source: My mom about 1970’s
Fried Chicken Cutlets
I don’t care what any of you say, it takes a talent and art to properly fry foods. I never find myself successful at it. Either my oil is a mess, or my topping comes off, or my oil dries up, or whatever…it was always something. Upon my parent’s big visit to us, the kids were already naming off what they wanted Nonni to make for them. This recipe was top on their list-so much so that my mom did it twice for us…it’s a bit time consuming and labor intensive with the amounts we did, but keep it simple with doing just 4 cutlets, rather than the 60 she did! Enjoy.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 5 people
- 8 chicken breasts no bone, this will give about 3 fried cutlets per person
- 6 eggs more if you are frying a lot of meat
- 1 cup milk optional to save on eggs
- 1 cup flour
- 2 cups bread crumbs
- 3 cups canola oil or sunflower oil, look for a high-heat oil to avoid toxicity
- salt and pepper
- Buy your chicken breasts preferably boneless. Wash them with cold water and lay them to dry on a paper towel. Begin to splice each breast horizontally in half.
- Once cut into thinner halves, cover with a sheet of plastic wrap to protect during the hammer process.
- Hammer each cut of meat until it's long and thin, which is the perfect option for frying in this 'schnitzel" or thin form fashion.
- Get 2 plates ready, one for the non-bleached flour, one for the breadcrumbs
- In your bowl, mix the quantity of eggs and the milk(optional) that you feel you will need. This is your base, so you will need not to skimp on the eggs. (With the leftover mix, you can just fry it in the hot oil)
- Coat your filet in the egg mixture
- Next, dip in flour to coat both sides
- Now the 2nd side, keeping the process quick and thin.
- Next, dip into egg mixture again, this is a very quick step.
- Lastly, dip both sides in the bread crumbs. Pack on both sides.
- On the second side, just shake off excess crumbs.
- Season with your spices salt mixture (see home made section on site) and fresh ground pepper
- Now, fry.
- Have your frying pan ready with about 2” of oil warm and ready to work! Cast iron, or of chef quality is recommended. Avoid Teflon in general, but especially when frying and using high heat, as the Teflon coating is very toxic-no matter what they say! Fry up for about 4 minutes per side if cuts of meat are thin.
- and the 2nd side
- fresh out of the pan
- Viola! Serve with a fresh slice of lemon, accompanied with a nice rice, pasta, or potato dish.
You will need to renew the oil when it begins to get full of debris, simply pour the hot oil into a coffee can or glass jar which will be recycled after use. While you are frying multiples, keep finished cutlets in a warm oven on a platter. We serve them with mashed potatoes and peas.