Best 5 Moms Super Thin And Crispy Chicken Cutlets Recipes

CRISPY CHICKEN CUTLETS

Steps:

• Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
• Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness. Sprinkle each with some thyme and a generous pinch of salt and pepper. Put the breadcrumbs, flour and eggs in 3 separate shallow dishes. Coat each piece of chicken first in the flour, shaking off any excess, and then dip into the egg and finally transfer to the breadcrumbs, pressing to coat well. Set the pieces aside on a plate.
• Working in batches, heat 3 tablespoons of the oil in a large skillet over medium heat. Add one piece of chicken and cook until browned and crispy, flipping once, 2 to 3 minutes per side. Transfer to the prepared baking sheet and repeat with the remaining oil and chicken. Transfer the chicken to the oven and bake until hot and cooked through, about 5 minutes. Season with salt and serve with lemon wedges.

CRISPY CHICKEN CUTLETS

Steps:

• Place 1 cutlet on top of a large piece of plastic wrap. Sprinkle with a few drops of water and cover with another piece of plastic wrap; pound chicken using a meat mallet, rolling pin, or heavy skillet, starting in the middle and working outward, until about ½ inch thick. Transfer to a baking sheet lined with parchment paper. Repeat with remaining cutlets and season with ½ teaspoon each salt and pepper.
• Beat eggs with ½ teaspoon salt and ¼ teaspoon pepper in a shallow dish. Stir together panko, ½ teaspoon salt, and remaining ¼ teaspoon pepper in a separate dish. Working with 1 cutlet at a time, dip chicken in eggs and turn to coat, letting excess drip off. Dredge chicken in panko, pressing gently to adhere.
• Fill a large heavy-bottomed skillet with ½ inch oil; heat over medium-high. (Drop a pinch of panko into oil- it will sizzle immediately when oil is hot enough.) Working in 3 batches, add chicken to hot oil. Cook, turning once and adjusting heat so oil is sizzling but not smoking, until golden brown and cooked through, about 3 minutes per side. Transfer cooked cutlets to a wire rack. Repeat with remaining chicken, adding oil to keep at ½-inch depth. Season with remaining teaspoon salt. Serve with lemon wedges.

MAKE-AHEAD CRISPY CHICKEN CUTLETS

Steps:

• Heat oven to 450°F. Spray large rimmed cookie sheet with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl.
• Between 2 pieces of plastic wrap, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
• In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In shallow bowl, mix eggs and water with whisk. Coat both sides of chicken with flour mixture. Dip chicken into beaten eggs; turn to coat. Dredge in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots.
• Place chicken breasts on cookie sheet. Bake 13 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• To freeze: Arrange unbaked breaded chicken breasts on two large cookie sheets. Cover loosely with plastic wrap; freeze 3 to 4 hours or until frozen solid. Wrap each breast in plastic wrap, and store together in 2-quart freezer bag up to 1 month. To bake: Heat oven to 450°F. Place desired number of frozen breaded chicken breasts in 1 layer on cookie sheet. Bake 20 minutes. Turn over; bake 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

CRISPY COUNTRY CHICKEN CUTLETS

Steps:

• In a shallow dish (such as a deep dish pie plate) combine all dry ingredients, mixing well.
• In another shallow dish, mix egg and milk until well blended.
• Preheat oil in large skillet over medium to medium high heat.
• Coat both sides of each chicken in dry mix.
• Dip each piece in egg/milk mixture, coating both sides well.
• Then coat each piece of chicken in dry mix again, making sure each piece is well coated.
• Fry on both sides until coating is a golden brown, about 8 to 10 minute on each side; drain on paper towels.
• Serve with your favorite sides and enjoy.