00:00This is the way you're going to get the crispiest, juiciest chicken cutlet.
00:03We're going to start off with some butterflied and pounded chicken breasts.
00:06Easy process. Cut it in half. Pound it to the thickness that you want.
00:10For a chicken cutlet, I generally like to shoot for around a quarter of an inch thick.
00:13Starting off, plain old flour. This is going to help the egg adhere to it.
00:17Double zero flour works. AP flour works. You can put seasoning in it if you want it.
00:21You're going just straight AP flour. Make sure everything's getting covered.
00:24Next, laying this down into this egg mixture. You might need to get your hands a little bit dirty.
00:28Make sure everything can get the egg so everything will get the panko, which is our next stop.
00:34I prefer panko over other breadcrumbs because the crunchiness factor is so much higher.
00:38I like to make sure to flip it over a few times. There's not a lot to this process, so
00:42we're doing it the best we can.
00:43There you go. Nice and covered.
00:44We're going to put this onto a wire rack and let it sit for at least 20 minutes.
00:48All that time, everything's been sticking together and combining and building into a nice crust.
00:54Next, going with peanut oil because it's got a really high smoke point.
00:57You're able to just keep recycling it.
01:00And finally, what little flavor peanut oil has is a really nice complement to an extra crispy piece of chicken.
01:05When it comes to pan frying stuff, move the oil around so that you're getting all the hot stuff on
01:10top as well.
01:11Taking these cutlets out and you've got to go straight into seasoning.
01:14That's your time when it's going to absorb all of that salt or any other flavors that you're adding.
01:18Put it onto a wire rack. Let it cool off. Let any oil that was in there drip off.
01:23It is now ready to go. Salad, sandwich, schnitzel. Don't need much else than that.
01:29Golden, fried, and delicious.
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