PHILADELPHIA (WPVI) — In this edition of The Dish, we’re making something that’s frequently sizzling on stovetops: chicken cutlets. And award-winning chef Eli Kulp is sharing the secrets to what he calls the perfect cutlet.
He says there are a few surprises that might have you re-thinking your recipe.
“The perfect cutlet is crispy, obviously,” says Kulp.
“My favorite cutlet is cheesy,” says his Delicious City Philly podcast co-host and WMMR radio personality, Marisa Magnatta.
Cheese is just one chef Eli’s secrets, but the first trick is to brine the chicken.
“Add a very light solution of salt and water into a Ziploc bag and then pound them out very thin,” says Kulp. “Let that sit overnight, and dry them off nicely.”
It’s a classic three-dredge process.
The first stop is a bowl with all-purpose flour, seasoned with salt and pepper. And then, the cheese.
Kulp adds it right to the egg wash.
Step three is Kulp’s secret to a surprise crunch factor with unexpected Italian flair.
“We’re going to add sesame seeds to our breadcrumbs,” he says. “Sesame seeds are one of my favorite ingredients in the world.”
Think: seeded Italian hoagie roll.
We fry them up in extra virgin olive oil and serve with a watercress salad.
The Best Chicken Cutlet Ever Recipe from Chef Eli Kulp:
Serves 4
Ingredients:
– 2 boneless, skinless chicken breast, 6 to 8 ounces each
– 2 cups water
– 1 tablespoon sugar
– 1 tablespoon salt
– 2 cups flour
– 1 teaspoon salt
– 1 teaspoon black pepper
– 4 large eggs
– 1/2 cup milk
– 1/2 cup grated Parmesan
– 1 quart preferred breadcrumbs
– 1/4 cup sesame seeds
– 1 quart extra virgin olive oil or preferred frying oil
– 1/2 red onion, thinly sliced
– 1 cup distilled white vinegar
– 1 cup water
– 1 quart arugula or watercress
– 4 ounce piece of Parmesan or other hard cheese
– 1 lemon cut into 6 wedges, seeds removed
– 2 tablespoons olive oil
Directions:
Making the brine and prepping the chicken
1. Make the brine by combining water, salt, and sugar in a small pot
2. Warm gently until dissolved, let cool completely and set aside
3. Prep the chicken by trimming any excess fat
4. Slice each breast horizontally to create 2 thin halves.
5. Place the 2 halves into a large Ziploc plastic bag and pound to about 1/4 inch thick
6. To brine the chicken, place the chicken pieces in 2 large zip bags
7. Pour half of the cooled brine into each bag, seal and lay flat on a plate
8. Refrigerate for at least 4 hours or overnight
9. Remove the chicken from the brine and pat very dry with paper towels
Breading the chicken
1. Set up 3 shallow bowls to bread your chicken: one for the dredge mixture of flour, salt and pepper, one for the egg wash mixture of eggs, milk and grated Parmesan and one with the breadcrumbs mixed with sesame seeds
2. Dip the chicken in the flour bowl and shake off excess
3. Submerge in the egg wash bowl
4. Coat fully in breadcrumbs bowl, pressing firmly so they adhere
5. Set aside and begin heating oil
Shallow fry your chicken
1. Pour oil into a wide skillet until it reaches about 1/2 inch deep
2. Heat the oil to 350 degrees. If you don’t have a thermometer, you can test by dropping in a breadcrumb: it should sizzle and crisp within seconds
NOTE: If oil gets too hot or begins to smoke, remove from heat briefly or add a splash of cooler oil
3. Add the cutlets one at a time, slowly laying them away from you to avoid splashing
4. Fry 2 to 3 minutes per side until golden brown and delicious.
5. Transfer to a wire rack set over a sheet pan and season with salt and let rest.
Make the salad
1. Combine sliced red onion with vinegar and water. Let sit while you cook
2. Toss arugula or watercress with shaved Parmesan, lemon juice as desired, olive oil, and salt
3. Add a spoonful of pickled onion to the mix
Place cutlets on plates, add the salad, finish with a lemon wedge and serve!
Kulp, Magnatta their third co-host, Dave Wesolowski, are also gearing up for their second annual Philly culinary awards show, The Tasties.
“There are so many passionate and really talented chefs and amazing restaurants here,” says Kulp. “They need to be recognized.”
The second annual Tasties awards ceremony is happening on February 1.
More than 30 different local spots are serving food and drinks at LIVE! Casino and Hotel in South Philadelphia.
“It’s a party,” says Wesolowski. “It’s the greatest party ever.”
“There is not a single moment from the beginning to the end of this night that you’re not eating and drinking the best food in Philadelphia,” adds Magnatta.
For more information on the Tasties, CLICK HERE.
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Dining and Cooking