A well-made fried chicken cutlet is delicious and allows for ingredient control. One method involves pounding ground chicken into bread crumbs, eliminating eggs. To remember the order of breading ingredients, expert chef Michael Symon suggests the word 'February' where 'F' is for flour, 'E' is for egg, and 'b' is for bread crumbs. This ensures a crisp coating. Additionally, season all elements of the dredging process and consider adding flavors like Parmesan cheese.
To nail breaded and fried chicken cutlets every time, remember the word "February." The "F" stands for flour, "E" for egg, and "b" for bread crumbs.
Season all elements of your dredge. After pounding chicken breasts, use three shallow bowls filled with flour, egg yolk, and bread crumbs, seasoning each with salt and pepper.
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