The Guardian

Tuesday, March 19, 2013

Chicken Cutlets






 
Chicken Cutlets
 
Tonight I made an Italian favorite...Chicken cutlets, salad, garlic bread, and sauteed broccoli. Well, at least its my kids favorite!!! It is a safe, go-to meal when you know your going to be working late or running late or shopping to hard!! hahaha....The cutlets can be done ahead of time up until the breaded stage and then put in the fridge until ready to be fried. I have left them in the fridge up to 12 hours before ready to use and they were fine and actually I found that they fried better. They stayed neat and did not lose breading when frying. The cutlets above where fried immediately after breading so you be the judge. I use one egg per pound but that's just me. I will give a shout out right now...I sometimes use "Lombardi's Prime Meats"  located on 1801 Packer Ave, Phila, Pa 215-334-1212.... Ask for Anthony, he rocks!!! They actually make them pre-breaded and they are wonderful!!!! So wonderful for a working mom!!! FYI!!!
My recipe is as follows:
 
Ingredients:
 
2 lbs Chicken Cutlets (In the picture above I used tenderloins) otherwise known as Chicken Fingers
Salt and pepper to season
1 handful of Parm Cheese
2 Eggs
2 Cups Un-Seasoned Bread Crumbs
Handful of fresh Parsley
Vegetable Oil to Fry (about 2 cups)
 
Directions:
 Take chicken and clean thoroughly. I use 1 egg for every 1lb of Chicken. So since I used 2 lbs of chicken cutlets , then you will use 2 eggs. Crack two eggs in a bowl and add salt and pepper to season. Add the handful of cheese, then add the handful of fresh chopped parsley. Mix well. Add cleaned chicken into the egg mixture and let sit (At this point you could fridgerate the chicken until you come home from work or wait until breaded and then refrigerate until ready to fry) Place Bread crumbs into a separate bowl and then drench egg soaked chicken into the bread crumb mixture until evenly covered and then place into a separate bowl or dish. (If you refrigerate, always remember to cover with plastic)
 If you use "Lombardi's", (that it is fry ready) then you won't have to egg and bread crumb, just put into the refrigerator.... When you are are ready to fry, put oil in a coated frying pan on medium and wait until the oil "talks". When you think the oil is hot enough, it should "wave" like the bay and not the sea..... That's what I mean about talking. At this point add the chicken and the oil should "sing". You will know that it is ready. The pics are above are depictions of frying and breading. Place finished fried chicken onto a strainer that is either lined or has lining under it... (which is what I prefer) It dries out better and does not look oily. Place the finished chicken on a serving dish when dried out and not oily (about 8 minutes). Then you can serve or keep covered until ready to serve. Enjoy~~....