![]() ![]() ![]() I knew one simple change would make a big difference: I swapped the homemade toasted bread crumbs for panko. By challenging the time-honored but fussy three-step method for breading cutlets, we found we could eliminate steps and improve the results.įinally, I focused on the bread crumbs. As a bonus, without the flour in the mix, I realized I could also skip patting the chicken dry. ![]() The flourless batch had a more delicate coating that all my tasters preferred to the floured batch. Plus, after cooking a batch, I noticed that the coating’s texture had changed-for the better. Egg was essential-when I tried dipping cutlets into bread crumbs without it, only a few clung-but what about the flour? When I left it out of the process, the egg and bread crumbs clung to the chicken just fine. Theoretically, the flour helps the egg adhere to the chicken and the egg holds on to the bread crumbs. I had one immediate idea for streamlining: Instead of salting, flipping, and salting each cutlet, I simply whisked salt into the eggs-1 teaspoon would provide sufficient seasoning. The results exhibited the same flaws I usually encounter with this dish, and the breading created dirty dishes and extra steps I’d rather not take. I seasoned both sides of the cutlets with salt lined up three bowls with flour, egg, and homemade toasted bread crumbs and proceeded with the process cooks have used for generations: Blot the cutlets dry to ensure that the flour adheres evenly, dip the cutlets one by one in each bowl, and shallow-fry them in oil. I began by cutting four breasts in half horizontally, pounding the fatter ends when needed to create a uniform ¼-inch thickness. In the process, I hoped to streamline things. I set out to make a version with a perfectly even, golden-brown crust. Plus, the three-step breading process of flour, egg, and bread crumbs is messy and fussy. But I’ve always thought that the dish’s shortcomings-an uneven crust that’s often soggy, greasy, and insufficiently browned-get a bit of a hall pass. Chicken cutlets coated in bread crumbs and pan-fried are a quick-cooking crowd-pleaser. ![]()
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