How to make chicken cutlets? Detailed article by Chillitos.net

How to make chicken cutlets is the question that most people who love to cook poultry find asking. But really, how does anyone make chicken cutlets? With the rise of the ever popular laser jet oven, making chicken cuts has taken on a whole new meaning. All you need is the right recipe and the ability to accurately measure your ingredients.

How to make chicken cutlets? Detailed article by Chillitos.net
How to make chicken cutlets?

 

What are Chicken Cutlets?

Chicken cutlets are basically strips of skin from a whole chicken. This skin is usually peeled and then removed and the neck and legs separated. The pieces of meat fall into several layers and then are placed into a crock pot. This can be any old crock pot, but we recommend one that has a white wine base so that the wine has time to infuse into the meat as it cooks.

When your chicken cutlets have finished cooking and you are ready to serve them, your best bet is to make sure your sauce is golden brown. Chicken cutlets are not baked, they are roasted and should be cooked to a crisp golden brown. To achieve this result, you should use a sauce that is designed for cooking chicken, such as a French gold or something similar. It should be a light caramel sauce, not a heavy rustic sauce like you might find at a barbecue.

 

How to make Chicken Cutlets?

How to make a chicken cutlet begins by heating up your large crock pot. Add about three quarters of a cup of all-purpose flour. Then, chop up about one third of a pound of boneless, skinless chicken. You should have enough chicken to cook for at least four servings, but depending on how many people you are cooking for, you may want to double the recipe. Remove any bone fragments from the thighs and legs before chopping.

In addition to your chicken, you will also need: one cup of dry white wine or another neutral flavor such as balsamic or Rosemary. A quarter teaspoon of dried oregano, one tablespoon of chopped parsley, and a quarter teaspoon of thyme leaves. Another option would be to use grape juice with a teaspoon of Rosemary and lemon wedges as the base of the sauce. You can use the grape juice and the Parsley and Thyme for flavoring your chicken, if you desire.

After your chicken comes out of the oven, allow it to rest for five minutes, then cut into two pieces. Using a non-stick frying pan, cook your chicken in a few tablespoons of vegetable oil until it is almost burning. Once it is almost completely done, place your chicken on one side of the pan with your tailbone down, and turn the chicken over to expose the other side. Cook your chicken in your skillet for another minute or so, turning frequently to ensure even cooking.

Once your chicken has finished cooking, remove it from the skillet, and set it aside. In a large bowl, combine your breadcrumbs, garlic powder, and salt, then set your chicken in the mixture. Cover the breadcrumbs up tightly, and stick them in the refrigerator for an additional fifteen minutes. In order to properly cook your chicken, you have to flip your bird every couple of minutes during this time.

When your chicken cutlets are almost completely cooked, remove them from the oven and let them cool down for about five minutes before removing them from the oil. If you find that your chicken cutlets are too crunchy when they come out of the oven, you may want to place them in the microwave for a few seconds instead of heating them up. Once they are all cooled down, carefully remove them from the oil and place them in your food processor. This is the quickest and easiest way to create crispy, healthy poultry!


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