Chicken cutlets

Wondering what you should cook this weekend?

Well now that you have a bit more time to cook and swallow your food before running off to your next class or homework assignment, it’s time to put some of your cooking skills to the test.

This weeks recipe is chicken cutlets

For the chicken cutlets you’ll need:

• 1/2 cup flour
• 2 eggs
• 2-4 medium-sized chicken breasts
• 1/2 cup – 1 cup panko or Italian bread crumbs
• 1/2 cup vegetable oil
• OPTIONAL: grated cheese of your choice, milk, various spices, salt, pepper

Directions:

1. First, create your mis en place (a french cooking term meaning everything in its place).
2. Measure out your flour onto a dinner plate (OPTIONAL: add some salt, pepper, garlic powder, and any other spice you might think would be good) then set aside.
3. Measure out your breadcrumbs onto another plate and set aside.
4. Crack your two eggs into a bowl and whisk them up (OPTIONAL: if you have a favorite cheese, grate some into the scrambled egg mixture and add a little milk) then set aside.
5. Add your vegetable oil to a pan on medium heat. (HINT: don’t allow to overheat, you WILL set your fire alarm off)
6. Take another dinner plate and put a piece or two of paper towel on it, and set aside.
7. Open up your package of chicken breasts and lay the pieces on a cutting board. Get a large chef knife and cut the pieces of the chicken breast into smaller cutlets. (TIP: the reason you cut the chicken into smaller pieces is because it helps them cook faster, taste more tender, and portion more efficiently. Here’s a how to video below if you would like learn how to cut chicken)
8. Take your cutlets and cover them lightly in flour.
9. Next, dip the cutlets in the scrambled egg mixture.
10. Without dripping too much, bring the cutlets onto the plate with your breadcrumbs and cover them. Press the crumbs into the chicken coating them well.
11. Once your chicken is layered with those three things, your ready to cook them.
12. Test your vegetable oil. Take a drop or two of leftover scrambled egg mixture and drip it into the oil: if it sizzles your ready to go. If it doesn’t it’s not hot enough–wait a few minutes and test again. If it’s very loud and sizzles like crazy it’s too hot–remove your pan from heat for a few minutes and then test again.
13. When your oil is ready, carefully lay your cutlets  into the oil (TIP: lay the chicken away from you so you don’t get burnt by splashing oil) and space them so each piece isn’t touching. You will not fit every piece all at once (maybe 4-6 at a time) so be patient.
14. Watch your chicken. When the edges turn white or the part that’s face down becomes a golden brown, you can flip the piece. Move pieces around and check to be sure you’re not burning them.
15. When a piece is golden brown on both sides remove from the pan and place the cutlet on the plate with the paper towels on it. (TIP: when cooking any kind of meat in a vegetable oil [NOT olive oil or butter] you want to use a paper towel to remove any excess oil from the meat).
16. Repeat until all of your chicken is cooked.
17. At this point you can do whatever you’d like to your cutlets. Here are a few ideas:

• Chicken parmesan: just add marinara sauce and cheese
• Chicken sandwich: put the cutlet on a roll and add your favorite sandwich fixings
• Chicken francese: put the chicken in a clean pan with butter and lemon juice
• Or just add your chicken cutlets to a favorite salad or pasta dish to make any meal feel heartier.

Chicken cutlets are very versatile and can be made to fit any meal with a little creativity. Try the recipe out and make it your own.