3 Tips To Get Super Crispy Chicken Cutlets Like These | Christine Cushing

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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