Old Fashioned Chicken Cutlets: A Timeless Recipe for Crispy Perfection
Chicken cutlets are a staple in many households, offering a versatile and satisfying meal. While modern variations abound, there’s something undeniably comforting and delicious about classic, old-fashioned chicken cutlets. This recipe harkens back to simpler times, focusing on quality ingredients and straightforward techniques to create tender, juicy chicken with a perfectly crispy coating. Forget the fancy sauces and exotic spices; this is about letting the chicken shine, enhanced by simple yet effective flavors.
**Why This Recipe Works**
This old-fashioned chicken cutlet recipe stands the test of time for several reasons:
* **Simple Ingredients:** You likely already have most of the ingredients in your pantry. This recipe emphasizes fresh, high-quality chicken and relies on classic seasonings like salt, pepper, and garlic powder to enhance its natural flavor.
* **Crispy Coating:** The secret to achieving that perfect crispy exterior lies in the proper breading technique. The double-dredging method, using flour, egg, and breadcrumbs, ensures a thick, even coating that crisps up beautifully when fried.
* **Tender Chicken:** Overcooking is the enemy of juicy chicken cutlets. This recipe provides clear instructions on cooking time and temperature to ensure the chicken is cooked through without becoming dry or tough.
* **Versatility:** Chicken cutlets are incredibly versatile. Serve them as a main course with your favorite sides, slice them for sandwiches, or top them on salads. The possibilities are endless!
**Ingredients You’ll Need**
* **Chicken Breasts:** 2 large boneless, skinless chicken breasts
* **All-Purpose Flour:** 1 cup
* **Eggs:** 2 large, beaten
* **Breadcrumbs:** 2 cups (plain or seasoned, see notes below)
* **Salt:** 1 teaspoon
* **Black Pepper:** 1/2 teaspoon
* **Garlic Powder:** 1/2 teaspoon
* **Paprika:** 1/4 teaspoon (optional, for color and flavor)
* **Vegetable Oil:** For frying (about 1-2 cups)
**Ingredient Notes and Substitutions**
* **Chicken Breasts:** Look for chicken breasts that are relatively uniform in thickness to ensure even cooking. If they are very thick, you can butterfly them (slice horizontally in half) to create thinner cutlets.
* **Breadcrumbs:** Plain breadcrumbs offer a blank canvas for flavor. Seasoned breadcrumbs (Italian or panko) add extra flavor and texture. If using seasoned breadcrumbs, adjust the salt and other seasonings accordingly.
* **Eggs:** Whole eggs are essential for binding the breadcrumbs to the chicken. A splash of milk or water can be added to the eggs to make them easier to whisk and to create a thinner coating.
* **Vegetable Oil:** Vegetable oil is a neutral-flavored oil that is ideal for frying. Other suitable options include canola oil, peanut oil, or sunflower oil. Avoid using olive oil, as it has a lower smoke point and can burn easily.
* **Seasonings:** Feel free to experiment with different seasonings to customize the flavor of your chicken cutlets. Onion powder, dried herbs (such as thyme or oregano), or a pinch of cayenne pepper can add depth and complexity.
**Equipment You’ll Need**
* **Cutting Board**
* **Sharp Knife**
* **Meat Mallet or Rolling Pin**
* **Three Shallow Dishes or Bowls**
* **Large Skillet or Frying Pan**
* **Tongs or Slotted Spatula**
* **Paper Towels**
* **Wire Rack (optional, for draining excess oil)**
**Step-by-Step Instructions**
**1. Prepare the Chicken:**
* Place the chicken breasts on a cutting board. If they are very thick, butterfly them by slicing horizontally in half, being careful not to cut all the way through. Open them up like a book.
* Cover each chicken breast with plastic wrap or place them in a resealable plastic bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/4 inch. This tenderizes the chicken and helps it cook evenly. Be careful not to pound the chicken too thin, as it can become dry.
* Once pounded, remove the plastic wrap and pat the chicken cutlets dry with paper towels. This helps the breading adhere better.
**2. Set Up the Breading Station:**
* In the first shallow dish, place the all-purpose flour. Season it with salt, pepper, garlic powder, and paprika (if using). Mix well to combine.
* In the second shallow dish, whisk the eggs until they are well combined. Add a tablespoon or two of water or milk if desired.
* In the third shallow dish, place the breadcrumbs. If using plain breadcrumbs, season them with salt, pepper, and any other desired spices.
**3. Bread the Chicken Cutlets:**
* Take one chicken cutlet and dredge it thoroughly in the flour mixture, making sure to coat all sides. Shake off any excess flour.
* Dip the floured chicken cutlet into the beaten eggs, ensuring it is fully coated. Allow any excess egg to drip off.
* Transfer the egg-coated chicken cutlet to the breadcrumbs, pressing gently to ensure the breadcrumbs adhere to all sides. Turn the cutlet over and repeat, pressing firmly to create a thick, even coating. Make sure every part of the chicken is covered in breadcrumbs.
* Place the breaded chicken cutlet on a clean plate or baking sheet. Repeat the breading process with the remaining chicken cutlets.
**4. Fry the Chicken Cutlets:**
* Pour vegetable oil into a large skillet or frying pan to a depth of about 1/2 inch. Heat the oil over medium-high heat until it is hot enough for frying. You can test the oil by dropping a small piece of breadcrumb into it; if the breadcrumb sizzles and turns golden brown in a few seconds, the oil is ready.
* Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Overcrowding the pan will lower the oil temperature and result in soggy cutlets. Cook in batches if necessary.
* Fry the chicken cutlets for about 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure the chicken is fully cooked.
* Use tongs or a slotted spatula to carefully remove the cooked chicken cutlets from the pan. Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
**5. Serve and Enjoy:**
* Serve the old-fashioned chicken cutlets immediately while they are still hot and crispy. They can be served as a main course with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
* Chicken cutlets are also delicious in sandwiches, wraps, or on top of salads.
* Garnish with fresh parsley or a squeeze of lemon juice for added flavor.
**Tips for Perfect Chicken Cutlets**
* **Don’t Overcrowd the Pan:** Frying too many cutlets at once will lower the oil temperature and result in soggy, unevenly cooked chicken.
* **Maintain the Oil Temperature:** Monitor the oil temperature throughout the frying process. If the oil gets too hot, the breadcrumbs will burn before the chicken is cooked through. If the oil is not hot enough, the cutlets will absorb too much oil and become greasy.
* **Don’t Overcook:** Overcooking chicken cutlets will make them dry and tough. Use a meat thermometer to ensure the chicken is cooked to the proper internal temperature.
* **Use Fresh Oil:** Using fresh, clean oil is essential for achieving the best flavor and texture. Avoid reusing oil that has been used to fry other foods, as it can impart unwanted flavors.
* **Pound Evenly:** Pounding the chicken to a uniform thickness is crucial for even cooking. If some parts are thicker than others, they will take longer to cook, potentially leading to some areas being overcooked while others are undercooked.
* **Dry the Chicken:** Patting the chicken dry before breading is important for creating a crispy coating. Excess moisture will prevent the breadcrumbs from adhering properly.
* **Let Rest Briefly:** Allowing the cooked cutlets to rest on a wire rack for a few minutes before serving allows excess oil to drain off and helps the coating to stay crispy.
**Serving Suggestions**
Old-fashioned chicken cutlets are incredibly versatile and can be served in a variety of ways:
* **Classic Meal:** Serve with mashed potatoes, gravy, and a side of green beans or corn.
* **Sandwich:** Slice the cutlets and serve them on a toasted bun with lettuce, tomato, and mayonnaise.
* **Salad:** Top a bed of mixed greens with sliced chicken cutlets, cherry tomatoes, cucumbers, and your favorite dressing.
* **Pasta Dish:** Cut the cutlets into strips and toss them with pasta, marinara sauce, and Parmesan cheese.
* **Lemon Butter Sauce:** Drizzle the cutlets with a simple lemon butter sauce for added flavor.
* **With Roasted Vegetables:** Serve alongside roasted vegetables like asparagus, broccoli, or carrots.
**Variations**
While this recipe focuses on the classic approach, there are many ways to customize it to your liking:
* **Herb-Crusted:** Add dried herbs, such as thyme, oregano, or rosemary, to the breadcrumb mixture.
* **Parmesan-Crusted:** Mix grated Parmesan cheese into the breadcrumb mixture for a cheesy flavor.
* **Spicy:** Add a pinch of cayenne pepper or red pepper flakes to the flour mixture or breadcrumb mixture for a touch of heat.
* **Garlic-Herb:** Add minced garlic and chopped fresh herbs, such as parsley or chives, to the egg mixture.
* **Gluten-Free:** Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
* **Air Fryer Chicken Cutlets:** Bread the chicken as directed, then lightly spray with cooking oil. Place in a preheated air fryer at 375°F (190°C) for 12-15 minutes, flipping halfway through, or until golden brown and cooked through.
**Storage and Reheating**
* **Storage:** Leftover chicken cutlets can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** For the best results, reheat the cutlets in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in a skillet over medium heat, but be careful not to burn them. Microwaving is not recommended, as it can make the cutlets soggy.
**Nutritional Information (Approximate)**
* Calories: 350-450 per serving (depending on portion size and ingredients)
* Protein: 30-40 grams
* Fat: 15-25 grams
* Carbohydrates: 20-30 grams
**Conclusion**
Old-fashioned chicken cutlets are a classic dish that is sure to please. This recipe is simple to follow, uses readily available ingredients, and results in tender, juicy chicken with a perfectly crispy coating. Whether you’re looking for a quick and easy weeknight meal or a comforting dish to share with family and friends, these chicken cutlets are a guaranteed winner. So, gather your ingredients, put on your apron, and get ready to enjoy a taste of nostalgia with this timeless recipe. Enjoy!