Master Recipe
Sautéed Breaded Chicken Cutlets
serves four
NOTE: If you can buy thin cutlets (no thicker than 1/2 inch), skip the
pounding step. These thin cutlets can be sliced and served over a
bed of greens or served in a sandwich roll. Unlike regular sautéed
cutlets, breaded cutlets are delicious at room temperature and can
be packed for picnics.
1 large egg
1 tablespoon water
1 cup bread crumbs, preferably homemade (see Use Homemade Crumbs)
1/4 cup all-purpose flour
4 chicken breast cutlets (11/2 pounds), trimmed (see figure 1), tendons removed (see figure 2), rinsed, and thoroughly dried
Salt and ground black pepper3 tablespoons vegetable oil
INSTRUCTIONS:
1. Whisk egg with water in small, flat bowl. Measure bread crumbs and flour onto separate plates or pie tins.
2. Pound cutlets to thickness of 1/2 inch (see figure 5). Season cutlets with salt and pepper to taste, then dredge them one at time in flour, knocking off excess. Using tongs, dip each cutlet in egg wash, letting excess drip off (see figure 6), then place in pan with crumbs. Press crumbs lightly onto cutlets with fingertips to ensure that they adhere to surface of cutlet (see figure 7). Transfer breaded cutlets to baking rack to dry for 5 minutes (see figure 8).
3. Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes. Add oil and heat briefly, just until it shimmers. Lay cutlets in skillet, tenderloin side down and tapered ends pointing out (see figure 4).
4. Maintain medium-high heat, so fat sizzles but does not smoke, and sauté cutlets until golden brown and crisp on one side, about 3 minutes. Check underside of cutlets once or twice to make sure they're not coloring too quickly. If they look very brown, lower heat slightly. Turn cutlets with tongs (a fork will pierce meat); lower heat to medium and cook on other side until meat feels firm when pressed, about 3 minutes. Serve immediately or transfer cutlets to plate in 200-degree oven to keep warm. Serve warm or at room temperature. (Cutlets may be refrigerated for 1 day. Bring to room temperature before serving.)
VARIATIONS:
Sautéed Breaded Chicken Cutlets with Lemon and Herbs
Follow Master Recipe (Sautéed Breaded Chicken Cutlets), replacing water in egg mixture with equal amount of lemon juice and adding 1 tablespoon chopped fresh dill, tarragon, oregano, or thyme to bread crumbs.
Sautéed Breaded Chicken Cutlets with Parmesan (Chicken Milanese)
Follow Master Recipe (Sautéed Breaded Chicken Cutlets), reducing bread crumbs to 3/4 cup and combining crumbs with 1/4 cup grated Parmesan cheese. Serve with lemon wedges.
Sautéed Breaded Chicken Cutlets with Cornmeal Crust
Follow Master Recipe (Sautéed Breaded Chicken Cutlets), reducing bread crumbs to 1/4 cup and combining crumbs with 1/4 cup yellow cornmeal. For a spicy coating, add cayenne pepper to taste to cornmeal-bread crumb mixture.