Shallow-fried breaded chicken cutlets (oil comparison)
Ethan Chlebowski · ♥ 26.8K likes · 1.3M views · 30 min video
Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole chicken cutlets
- flour, cornstarch mixture
- beaten egg
Thin out three chicken cutlets and bread them: flour and cornstarch, then beaten egg, then panko.
- panko breadcrumbs
- 150 g oil
Heat 150 g of each oil in a pan to 350F and fry each cutlet about six and a half minutes. Taste blind.