3 Tips To Get Super Crispy Chicken Cutlets Like These | Christine Cushing
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- Опубліковано 4 лип 2024
- I share my top trouble shooting tips for super crispy, golden chicken cutlets that are tender and juicy inside. Avoid frustration with soggy scallopini-cutlets with my step by step detailed recipe featuring pecorino romano or parmesan, fresh thyme in the crust plus I make a quick, zesty tomato sauce with diced chorizo sausage that is a perfect compliment. FULL RECIPE BELOW
RECIPE: CRISPY CHICKEN CUTLETS with quick chorizo tomato sauce
Ingredients:
1 cup bread crumbs (250 ml ) good quality
1/3 cup grated pecorino romano cheese or parmesan (80 ml)
½ tsp. dried oregano (2.5 ml)
Fresh thyme, chopped
Salt and freshly cracked black pepper, to taste
8 chicken breast scaloppini, each about 3-ounces/85 grams
Approx. ¼ cup all purpose flour (50 ml)
2 -3 eggs, whisked with fork, seasoned with salt and pepper
2 - 3 Tbsp. olive oil for frying (25-45 ml)
Tomato Sauce:
1 Tbsp. Extra virgin olive oil (15 ml)
1 onion, chopped
3 garlic cloves, chopped
1 chorizo sausage , chopped -I used Portuguese style
1 can 28 oz canned plum tomatoes, chopped with juice 795 gm )
salt and freshly cracked black pepper, to taste
½ tsp. dried oregano to taste (2.5 ml)
Freshly chopped thyme
Several leaves Fresh parsley, chopped
For sauce, heat the olive oil in medium saucepan and saute onion on high heat for 3 minutes. Add the diced chorizo and brown slightly. Add the garlic and toss for a further 2 minutes until both are soft Add the tomatoes and herbs and bring to a boil. Reduce to low heat and simmer uncovered for about 20-30 minutes or until sauce is slightly thickened.
Combine breadcrumbs with cheese, thyme and dried oregano. Season with pepper.
Cover the chicken cutlets with plastic wrap or parchment .Flatten the chicken , as per video, to ensure even thickness throughout. Pat dry with paper towel. Dredge in flour, dusting off the excess, dip chicken in beaten , seasoned eggs , then in breadcrumb mixture, coating well. Repeat with remaining chicken.
Fry breaded chicken in olive oil, in large skillet on medium-high heat. Cook in batches, depending on size of pan. Add more olive oil to the pan if needed. Fry until golden brown on both sides and chicken is cooked through and no longer pink, about 2 ½ -3 minutes per side.
NOTE: chicken must be fully cooked through until no longer pink.
Serves 4
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#chickencutletsrecipe #chickenrecipe #chickenschnitzel - Навчання та стиль
I'm so happy I found your UA-cam Channel, Christine. You're the best Canadian TV chef.
Aw, thank you very much ! Please enjoy the many videos on my channel.
I’ve been waiting to see another video from you!! Yay! 💖💖🙌🏽
Thank you . Glad you were able to watch
I want to thank you for setting the record straight for the a,b,c’s of making the perfect crispy chicken cutlet!! From start to finish with all your specific and troubleshooting tips, I finally feel like I can master one of my families’ favorite!! Thanks a million Christine!!😍
It is my pleasure ! It's all about the little details.
I like that you tell us the whys of what you're doing.... I never paid any attention to the moisture of the chicken nor to the consistency of the eggs. Thank you!
My pleasure. That is what makes my channel different. I really want to give you the how and why. I'm glad it is helpful
Portuguese sausage, yeah baby .. now you are cooking with flavor 😋
For sure. The sauce is such a great compliment to this cutlet. I hope you try it.
I absolutely love your videos and that looks delicious! Thank you for the tip of adding herbs/spices to the egg wash, it makes so much sense.
I'm glad you enjoyed it.
That's what you're talking about! Great video! Looks sensuous, can't wait to make this myself. Looking beautiful. Hearing the crunch. Smelling the aroma. Feeling the crispiness, tenderness and juiciness. Tasting the whole of it and the zest putting it over the top. Really can't wait! Super video, editing, and sound. Thank you!
Thanks for the kind words. I'm glad you enjoyed it. I 'm always trying to improve the quality and fun level of my videos.
yummy yummy ,another recepe to try
This is on the menu for dinner tonight. Loved the video today. From the closeup money shots to the expert technical advice with in depth explanations. Great work Chef.. and BTW .. Love you on 'The Wall' as well.
Thank you so much . And so glad you are enjoying the Wall of Chefs! It's such a fun show to work on.
Looks delicious and I can’t wait to make your recipe for my family. Thanks
Looks absolutely amazing! Love your channel. Thanks for sharing!
You are most welcome and thank you
'Beat it like you mean it', the eggs of course,lol. As with all the dishes you share with us, it's another winner, and I can't wait to give it a try. Thank you Christina!
hahah ! Thank you
Such a good tutorial; I'm trying this!
Please do! It will be a hit. Thank you
FYI…your fresh flowers in each of your videos never go unnoticed by me 💐
Thank you for noticing! I really could not consider doing a video without them.
Yum! I can’t wait to try this. I made your Dad’s pastitsio and your beef barley soup twice now and LOVED them both so much. I will now be making more of your recipes because I trust that they are good. Thank you for sharing❣️
That is great to hear ! I made the moussaka last night and we were drooling. Thank you
Looks delicious! I will make this recipe soon. Thanks for sharing. ❤🙏❤
It is my pleasure
My hubby and I were watching this together. I have dinner on for tonight, so at a certain point, I felt it necessary to mention to him that we're not having this (chicken parmigiana) tonight.
The pouty disappointed look I got... It's on 'the menu' for later this week, I promise. This looks delicious!
Skip to a year or so later, and I found some frozen cutlets and chorizo sauce in the freezer (very well vacuum wrapped) on an evening I didn't really want to cook. 😀Thank you Christine and Happy New Year.
haha. It will make it so much sweeter when you make it . Thank you
4:16 What? No love for my people? We call this schnitzel.
Including pecorino romano in the dredge is inspired. Kudos.
That sauce is a winner. I might try something other than chorizo, though.
I am thinking of making a karaage schnitzel, but all cooking experiments are on hold for now. My wife is Korean, and this week is a three-day Korean holiday.
Oh wow ! What is wrong with me? I guess , I didn't even mention the most obvious one. Of course the schnitzel rules. I hope you try my little additions after the Korean holidays. Thank you
Thank you, I'm eager to play around with this
My pleasure. You will love it.
I think a caper sauce would be great with those crispy chicken cutlets. They look great. Cheers, Christine! ✌️🇨🇦
Oh yes, that would be excellent. Thank you
Wow,this looks so good. Great instruction, I learned immensely. Thank you ma'am !
You are welcome
Thank you so much. You have inspired me to make this recipe. It looks delicious!
So delicious 😋 you are a super star!!!
Thanks so much . We love it here
Wow !
Thank you !
Soooo gooood!! Love trying your recipes! They're so easy to follow and turn out every time! This looks so delicious, adding it to tomorrow's menu!
Oh that's exciting. Thank you
@@ChristineCushing Hands down, these cutlets were the crispiest I've ever made! Thanks for sharing your tips! And the chorizo tomato sauce was perfect too!
@@camizahn265 How awesome is that? Thanks for sharing the results
Love ❤️ it
Thank you
wow, crunchy outside and tender inside 😍😍😋😋
Thank you ! Yes for sure
Still looks good, even though I'm vegan. QUESTION: I always heard that olive oil should not be used in frying because it tends to burn at high temperatures, yet I see many cooking shows do so. Being Greek and an actual chef, could you please clarify this for me? Thanks.🌹
That is very great and complex question. To try and simplify it, olive oil is a monounsaturated fat/which is very stable . Good olive oil has a varying smoke point ( 340-400 D ) depending on many factors. For general cooking, frying and sauteing, you won't exceed these temps. When I sear in olive oil, you may have noticed that I start in a dry pan and oil the protein, so the oil doesn't get too hot before I start to sear. Your head can start to spin from all the mixed messages. I used to use grapeseed oil many years ago until I started to learn about olive oil and realized that all the grapeseed oil I opened was in fact rancid before I even used it. You can recognize a rancid oil once you've smelled it . That is a sign of an unstable - oxidized oil . In short, I look at the hundreds of years of evidence from all the Mediterranean countries where people live to 100 and drink and cook with it by the barrel. Stir frying in a high temperature wok or super high temperature searing would be the only time I would use a more neutral oil. I hope this has been helpful , albeit still complicated.
@@ChristineCushing No WONDER you're a chef! Perfect explanation, especially about the thousands of years the Greeks have been using olive oil (by the barrel). I did notice while in Greece that plain vegetable oil would sometimes be added to the olive oil whenever they used higher heat. ευχαριστω παρα πολυ ... you're not only a great chef, but a fantastic 'Splainer-In-Chief.
Every video of yours is a pleasure to watch! Your love of food really shines with your attention to detail. Great vid and great tips, they looked so good 🤤
Also I've made 5 lasagnes already since Christmas and now I'm doing birthday requests 😂 I'm blaming you for all this
That is sooo cool. I'll take full blame for the requests . I just made one last weekend.
Very good 👍👍
Thank you
I make this style of chicken quite often, you have taught me a lot to improve my chicken crispness, thank you so much!
You are most welcome
Great vid!
Thank you !
Thank you🇦🇺
My pleasure
You keep adding to my shopping list! I don’t have a mallet
Sorry ,,, i guess. Thank you for watching
OH YEAH!
For sure ! Thanks for watching
ID like to try this with coconut in the breading and Grilled or chard pineapple
Mmmm , that sounds great!
@@ChristineCushingto be honest it's a deconstructed KFC Hawaiian burger but with more subtlety
Super Presentation.. 😋😋😋😋💚🤍❤️
Thank you so much
Love it call out the press release your not using a shallot😂😂😂...we who cook can be flexible you are too funny❤.......with that being said I would LOVE to get some Greek food cooking classes.....the Greek restaurant and many bakeries have disappeared! The days of the Danforth with such great restaurants have all left...and I'm talking about the golden days of the 70s...lots of great traditional Greeks left...where did you guys go????🤷♀️
Just a friendly tip maybe have a laser temperature sensor so that you could show about what the actual oil temperature is when it shimmering. Other than that great video
Thank you . It's a great point about the laser . My aim is always to try and give you the ability to sense what's happening in the pan etc. , since most people wouldn't have that kind of equipment, but , I think i need one.
Are there "Christine Cushing" knives? I am looking to replace my old--very old--kitchen knives. I like the look of the knife you're using for the Chicken Cutlets recipe. Just the right size for a woman's hand and seems to do it's job very well.
I have investigated doing my own set of knives but it was difficult to realize. I do love the knives I am using : Mac are great options - the Santoku is the shape I am using in video. It's light and a great all purpose. Wusthof is also a great brand of knives that has a similar shape. I hope this helps.
Where do you get "air chilled chicken"?
What side dishes can be served? I really want to try this.
Love the intro, but I much prefer the authenticity of your real face and smile!
Well thank you very much. I wanted a quick , fun intro for this channel. It would be much tougher to accomplish in live action ..
going to use this recipe for pork tenderloin cutlets... lots of germans in milwaukee...schnitzel time !
Oh, it is perfect for pork schnitzel! Hope you enjoy
@@ChristineCushing just made them. Cut up a whole port tenderloin along the short way. Made sure the cuts weren't too fat or skinny. 3/8ths inch is about right. my wife & i really enjoyed them....thanks ! ps: many variations can be done...fish, hot sauce, korean style, etc
I'm still waiting for a video on Soul Food!
I hear you. I just have to come up with the right recipe. Thank you
Could you make crispy Vegetable, Tofu cutlets
Thanks for the request.
Can I substitute egg with something else and what shall I use
I would try a little mustard mixed with water to create a little texture that you can brush your cutlets with . Of course , just use a tsp of mustard or it will be too strong. Another option is aqua faba - the water from a can of chick peas , is a vegan egg substitute and has a similar texture to eggs. I hope these options help.
You are a consummate teacher!
Thank you very much !
What make and model electric cook top are you using? Also, what's the brand name of your pan?
My pan is an All Clad , anodized aluminum outside S/S inside. The burner is actually a Japanese butane burner, not ideal but it works for the purposes of the video. Thanks for watching
@@ChristineCushing thank your much. Also, can you teach us a fool proof shawarma recipe or any other tasty international dinner ideas?
Or any budget friendly dinner ideas with food prices spiking?
You ate the best 👌
Mrs. Cushing, I'm rewatching Confucius was a foodie. I'm sure you've answered this a million times so forgive me for asking this. What prompted you to go on your Chinese Food journey?
My tv. producer presented it to me and I immediately loved the idea of going on the journey of discovery and being a student again. I have no professional training in the Chinese kitchen so it was so magical to learn so many new techniques, traditions and visit all these extraordinary places. I'm glad you have enjoyed it.
Thank you for responding! I always enjoy your videos as well. I love ethnic foods from all over especially Greek food!
is the cutlet making a run for the border Glad you back (Cutlets going south)
Yes, I had to run and catch it. Glad to be back. Thank you
God what an awesome vibrant lady. Makes me wanna cook. :)
Thank you ! So glad you picked on my vibe.
Oooh, they look delicious. Top the Fried Chicken cutlets with a white milk gravy with sausage, you have Chicken Fried Chicken with Sawmill Gravy. 😤😤😤
Thank you . I love that : Chicken Fried Chicken. See you in the kitchen
Good to know I'm doing schnitzel right! I have a QUESTION about wheat flours. My friend has discovered that she has trouble tolerating bread and baked goods but she doesn't seem to be bothered by [wheat] noodles. Could you please explain why that might be? Are their respective flours different? Thanks!
This is a very good and complex question . People who have a challenge digesting wheat can help by chosing organic flours and also sourdough breads. The longer it takes to make a loaf of bread the easier it is to digest. Generally, all the basic baked goods are made as quickly as possible , with additives to help quicker rise etc. It's a long story. Also pasta, made with European wheat, I have heard some examples of people saying they have an easier time digesting. Again, it's not an easy answer but i hope this helps a bit.
Thanks Christine! I guess I was wondering if there was something about the specific types of wheat used that made a difference (?) i.e. Durum vs other. I always use organic (usually all-purpose) for homemade baking, but it doesn't seem to help. Organic noodles (store bought) do seem to be easier on her than non-org though. So, until we understand why that is, I have resorted to oat-only muffins and almond-flour cookies when I bake for her. Thanks again for your insight... And for your awesome vids!!!
How wide is your frying pan ?
Could you share the brand name too
This is a large All Clad -11 inch wide. I hope this helps
What if I cannot find air chilled chicken?
That's a great question. You may want to remove chicken from packaging and store in fridge covered lightly with parchment paper but not wrapped fully in plastic. This will help to dry it out before you start the dusting and frying process. Thank you
Do you have a favourite crouton recipe?
Oh my, who is this tasty granny?