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To make chicken cutlets from chicken breasts ...

efdee Jul 31, 2007 06:49 AM

I have a couple of one-pound chicken breasts that I want to make into cutlets for the chicken parm recipe below. Do I just leave the breasts whole and cut them into horizontal slices? how thick should they be? Sorry if this is elementary stuff, but it's new to me. TIA.

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  1. chef chicklet RE: efdee Jul 31, 2007 06:54 AM

    Sorry efdee your recipe isn't posted. For me I slice and pound for cutlets, if I were to coat them I'd leave them about a half inch. Be careful when you pound so you don't tear the meat, a flat heave skillet works well for an even distribution of pressure. Cover the chicken in a plastic wrap or wax paper first. And refrigerate for at least 30 minutes. The coating sets up nicely. And be careful not to overcook. I only say so because I've done it! I sure hope any of this is useful without seeing your recipe!

    2 Replies
    1. re: chef chicklet
      efdee RE: chef chicklet Jul 31, 2007 07:22 AM

      Thanks, Chef C. Here's the link: http://www.chowhound.com/topics/425982 but the actual chicken parm recipe has vanished and only RoxyGrl's summary remains. The cutlets are going to be coated with egg whites, toasted panko, and a flour mixture so half and inch sounds right. Slice the breast horizontally, vertically, or doesn't it matter?

      1. re: efdee
        chef chicklet RE: efdee Jul 31, 2007 07:25 AM

        Yes for a "cutlet" you would first cut horizontially or it wouldn't even out as nicely when pounding, and you get two for the price of one or one big huge cutlet. I cut them into a usual cutlet portion. But I guess say if you were going to make say a chicken fried chicken for a hungry eater leaving them whole would be perfect.
        I checked the recipe, that does sound different than the way I've always done a parm cutlet. It sounds as though it worked from the posts. I hadn't thought of doing it this way before, I think I'm going to try it too. As long as you get that wonderful crunch I'm all for it. Wait! I do have a recipe that uses potato flakes where you dip a fish filet into the egg, and then it's baked, so of course it works!

    2. jfood RE: efdee Jul 31, 2007 07:47 AM

      jfood preferss the pound all chicken breasts theory. he usually shoots for 3/8-1/2" thick. You can use an empty champagne bottle (not wine), a cleaver or a pounder. Be careful as chefchicklet staes not to break the meat. Be gentle. Use plastic wrap or wax paper or you will have littel bits of raw chicken every where (been there - done that).

      jfood breads with the three step (flour-egg-crumb) method and then presses the cutlet for greater adherence. Then into the fridge for 30 minutes as this seems to both allow the pounded breast to reach its size equilibrium (allow the crimbs to adhere to the finala size) and keeps the crumbs in place better.

      The the next thing to make sure of is to have the oil hot enough when the breasts go in.

      Good luck, a good chicken parm is manna from heaven.

      1 Reply
      1. re: jfood
        efdee RE: jfood Jul 31, 2007 08:07 AM

        Thank you both for the very complete information. Now I feel totally ready to try the recipe. BTW, jfood, this recipe bakes the chicken at 475 deg instead of frying and doesn't use any oil at all except for veg oil spray so it's lighter than regular chicken parm but sounds like it still tastes good.

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