Baguette-crumb chicken cutlets
Ethan Chlebowski · ♥ 9.9K likes · 296.5K views · 14 min video
Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chicken breast
- salt
Slice the chicken breast in half, salt all the pieces and dry brine about an hour.
- fine baguette breadcrumbs
- oregano
- black pepper
- freshly grated parm
- flour
- 1 whole egg
Season the fine crumbs with oregano, black pepper and grated parm. Bread the chicken in flour, then beaten egg, then the crumbs, pressing them on.