Crisp Breaded Chicken Cutlets with Garlic and Oregano
Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. ￼But to get there, you have to follow the rules.
Why This Recipe Works
For crisp, moist fried chicken, we start by pounding chicken breasts to an even 1/2-inch thickness to ensure even cooking. Seasoning the chicken, instead of the breading, guarantees that the meat will be well seasoned. Adding fresh oregano and minced garlic to the beaten eggs rather than the bread crumbs ensures that they won’t burn while frying. Homemade bread crumbs are easy to make and give a light, crisp texture. Using a standard breading procedure (dipping in flour, beaten egg, and bread crumbs) ensures that the breading will stay in place. Shallow-frying cutlets, two at a time, ensures even cooking without creating too much steam that would otherwise leave the bread crumbs soggy. Gently pressing the cutlets with a spatula ensures that they will lie flat while they fry. Finally, resting the cutlets on a paper towel–lined wire rack for about 15 seconds per side removes grease. Moving the cutlets to the unlined side of the wire rack kept the coating crisp while we finished the next batch.
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