@flavorsbyalessandra: My FULL guide to making chicken cutlet 🤌❤️ There are few things in life better than a beautiful, thin, crispy yet still juicy chicken cutlet. It’s something I grew up on and can probably eat everyday. While my Nonna equipped me with the recipe to make some pretty great cutlets, culinary school taught me the reasons and techniques of WHY and HOW to do it. So here is all the info ~ GET THE FULL FREE RECIPE ON MY WEBSITE!!! - alessandraciuffo.com Below are some key tips & tricks: 🔪 Butterfly your chicken breast. Place one hand on top of the breast flat and using a shape knife, begin making long straight motions* into the side of the breast. With each cut, open it up like a book and once you’ve made it to the end flatten it out and slice in half. *It’s important to avoid a saw motion to keep the slices as even and clean as possible. 🔪 Pound it out! For an even and thin cutlet, use a meat mallet or any heavy object with a flat surface and begin pounding out the cutlet. Start in the center and work your way to the edges. 🔪Set up the dredging station. FLOUR, EGG, BREADCRUMB… that is the name of the game. Get them in plates or trays right next to each other and season EACH one to maximize and layer the flavor. Feel free to have fun and add more spices and seasonings. I love adding parmigiano and parsley to the breadcrumb for added flavor or even orange and lemon zest in the summer!! 🔪 Shallow fry the cutlets. Pick your favorite frying oil (mine is olive oil for cutlets as it adds in a really nice subtle flavor) and add it to a pan so that it’ll reach 1/2 way up the cutlet ~ not submerging it. Allow it to heat up of medium LOW heat, because you want it to get golden while cooking the chicken. Cook until golden brown on both sides. 🔪Remove from the oil and season immediately. While the oil is still hot, hit the chicken with salt so that it can be absorbed into the chicken. . . . #Chickencutlets #chickenrecipe #culinaryschool #learntocook https://alessandraciuffo.com/chicken-cutlets/

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Friday 25 July 2025 12:35:24 GMT