How to make PERFECT Chicken Cutlets

[WigglyTuffStuff]

That medium low heat tip just whispered "the burned chicken Parmigiana wasn't your fault." 😂😂

[eidiom]

My mum would put a little bit of white wine in the egg and/or grated lemon rind. She would then dip the slice in a bowl of olive oil and then essentially cook it on a flat grill... all my friends always asked for her cutlets when they had a party or festivities. And it was nice to have in a fresh panino with crispy iceberg lettace the next day... I miss her cooking so much...

[hannahalexia]

Did anyone else ever go to their Italian friends’ houses and their mom or nonna had always just cooked up like the BIGGEST platter of chicken cutlets ever, for no reason? I feel like this happened all the time to me.

[Sarah-fikx]

I have never made chicken cutlet before and you demonstrated and delivered!! Best cutlets ever!! Thank yoi

[mitchk]

Looks good. These are great to cook a batch because they are great cold cut up in a salad or on a sandwich the next day! Will continue to cook after you take off fire, so don’t let it get too golden while in the pan.

[kristinellis]

I appreciate so much that you make a point to put your hair up.

[swalbi]

Pro tip from Schnitzel land Austria: cover the cutlets with breadcrumbs without the pressing. The egg can then slightly separate from the meat during the cooking process, keeping the interior moist and the crust crunchy :)

[Sparklyjumpropequeen]

I worked in a Irish pub and their secreta to bread codlets or chicken strips was FROSTED CORN FLAKES . It’s amazing

[javierlozada]

You need to be a voice actor with that voice. Soooo good

[nikkowood]

As an Italian American, I do not recommend Olive Oil for cutlets. The smoke point is too low, and it gets dirty very quickly. My family always used regular vegetable oil. Save the olive oil for putting on the cutlet hero you make lol

[katielizfmedic]

No way!!! The last time I saw you, you were in a Chefs coat in Culinary school in NY.
You go girl!! Your food is DELICIOUS ❤️😊

[heersyal]

Thank you for this great recipe, and for explaining everything as simply as possible, that gets rid of all the jitters of cooking something new you may not know. Any recipe passed on from someone's Nonna has the wisdom of the ages, and is therefore perfect. All hail to your (and everyone else's) nonna! 👑✌🏼

[jimnelsen]

Happy to see you back, you disappeared from my algorithm for a while.

[b.a.t.h.]

I made these tonight and they were amazing. Thank you to you and your Nonna ❤️❤️❤️

[dinamercado]

Just made it and it turned out great thanks

[munecalinda]

Good work thank you for sharing this US❤❤❤

[Juliette_seaturtle]

Omg those look delectable and beautifully cooked

[maran]

I had to watch couple times just cause nonna gave the secret tips. I’m Mexican and I know that If it doesn’t come from la abuela (nonna) it ain’t good 🤷🏻‍♀️ ❤

[Fanculo]

Pecorino Romano on right when it comes out of the oil. Sprinkle it on a it’s now Italian cutlet.👍

[EDs]

My mother in law would skip the flour step. She would marinade the chicken in the seasoned scrambled eggs dredge. then dredge in breadcrumbs. this is how I make it too. So good