Coat them in flour before adding them to the egg mix and then firmly pat them in bread crumbs. Dust them off, so bread crumbs don’t go everywhere in the oil, then shallow fry on medium. If there’s not enough oil, it won’t have an evenly browned look and the bottoms will be elevated and burned slightly. If there’s enough oil, but it’s too low in temperature, the bread crumbs will soak up all the oil and it’ll be oily. If you have the right amount of oil, but the temperature’s too high, it’ll quickly fry the outside, but not the inside. There are a few ways frying, or shallow frying, can go wrong, but I’m sure you’ll get the hang of it. And for what it’s worth, I’d still eat those cutlets. Love fried chicken! ☺️🍗💕
LEENIEBEENIE93
Im sorry, but I just laughed out loud at this. Beat the chicken out flat. Salt and pepper the egg wash to layer flavor. We put in this order : chicken (beat out flat) in seasoned flour, seasoned eggwash, seasoned bread crumbs (i like to add finely grated parmigiano). Always fry in olive oil. Low and slow. Looks like the heat was too hot on this, and this isn’t a cutlet, it’s a regular chicken breast. You have to butterfly and pound out the breast, google or youtube if you dont know what that means. Hope this helps.
TopazWarrior
Your pan is too hot and the cotolette are not flat enough.
pookshuman
you should tel us what you did first
Firebird22x
Looks like your pan may be too hot, and the chicken is a bit thick.
Also skip the flour, just egg then breadcrumbs (seasoned at least, could add grated parm).
I was making cutlets for years being unhappy with them how they were nothing like growing up, then just happened to forget flour one night and half way through figured screw it and ran with it.
They were just like my Nan’s, it was amazing the difference.
LarryWasHereWashMe
If you flatten the cooking time is lessened. I’m sure you noted the crumb looked great early on but got too dark as the chicken needed more time to cook
FormicaDinette33
I cut them in half, if not thirds, vertically and then pound them. They cook really quickly and are nice and tender.
Petrosinella94
My parents cut chicken breast so it’s flat, beaten eggs with salt and pepper, then breadcrumbs, then fried in oil not too hot so it cooks all the way through without burning.
9 Comments
Coat them in flour before adding them to the egg mix and then firmly pat them in bread crumbs. Dust them off, so bread crumbs don’t go everywhere in the oil, then shallow fry on medium. If there’s not enough oil, it won’t have an evenly browned look and the bottoms will be elevated and burned slightly. If there’s enough oil, but it’s too low in temperature, the bread crumbs will soak up all the oil and it’ll be oily. If you have the right amount of oil, but the temperature’s too high, it’ll quickly fry the outside, but not the inside. There are a few ways frying, or shallow frying, can go wrong, but I’m sure you’ll get the hang of it. And for what it’s worth, I’d still eat those cutlets. Love fried chicken! ☺️🍗💕
Im sorry, but I just laughed out loud at this. Beat the chicken out flat. Salt and pepper the egg wash to layer flavor. We put in this order : chicken (beat out flat) in seasoned flour, seasoned eggwash, seasoned bread crumbs (i like to add finely grated parmigiano). Always fry in olive oil. Low and slow. Looks like the heat was too hot on this, and this isn’t a cutlet, it’s a regular chicken breast. You have to butterfly and pound out the breast, google or youtube if you dont know what that means. Hope this helps.
Your pan is too hot and the cotolette are not flat enough.
you should tel us what you did first
Looks like your pan may be too hot, and the chicken is a bit thick.
Also skip the flour, just egg then breadcrumbs (seasoned at least, could add grated parm).
I was making cutlets for years being unhappy with them how they were nothing like growing up, then just happened to forget flour one night and half way through figured screw it and ran with it.
They were just like my Nan’s, it was amazing the difference.
If you flatten the cooking time is lessened. I’m sure you noted the crumb looked great early on but got too dark as the chicken needed more time to cook
I cut them in half, if not thirds, vertically and then pound them. They cook really quickly and are nice and tender.
My parents cut chicken breast so it’s flat, beaten eggs with salt and pepper, then breadcrumbs, then fried in oil not too hot so it cooks all the way through without burning.
Don’t burn them.