SIMPLE Chicken Cutlets

I make these simple chicken cutlets at least twice a month. When I do I make more than I need. they are great as leftover and freeze well. I went plain here but you can jazz up the breadcrumbs with whatever you want.

Film, Editing & Production:Karen & Frank Proto

//Support us on Patreon//

//Check out my other social media outlets on Instagram & TikToc//
@protocooks

//We have Merch//

//My P.O. Box//
Protocooks
box 179
857 Post Rd
Fairfield, CT 06824

Kitchen-

Filming, lighting, sound-

//As an Amazon associate I earn from qualifying purchases//

[carryerd]

Awesome crunch when you bit into the cutlet!

[GNDM]

it feels like we are in your classroom... in your kitchen though... and im totally trying this soon!

[jetizon]

Love all the content –– please don't quit! It's a climb to see the shine .. almost at 100k.

[GGFOTN]

Frank the tidbits of information you sprinkle in throughout your videos are so refreshing, like the breading for example. Not too much but enough to get people thinking outside the box.

[rebekah]

I really like that you point out important things along the way (like how to place things in the oil)!

[jax]

Fantastic instructions! I really enjoyed learning the technique and reasoning.

[colin_henry]

My Mema riviezzo always made these when I came over to her house, it was one of the best things I’ve ever had. Miss you mema

[Hellnogizmo]

I love that you said "If youre using garlic powder.. they may come out a bit darker." I was thinking "These need to be a bit more brown for me." When they came out. I dont think I know how to eat anything without garlic/onion powder being involved. I cant do a lot of salt, so I gotta go somewhere for extra flavor. This video was super helpful!

[Lev]

Now, I’m not a German, but schnitzels are really popular in Slovakia as well, and oh boy, the ones you’ve prepared look good! Well done!

[MrBuldozerd]

There's SO much useful knowledge in this one video even though it's just basic knowledge. Thank you so much Chef Frank for the uploads, I am truly grateful to have learn from you!

[AlexusVuitton]

That CRUNCH THO!!! 👏🏻👏🏻👏🏻 thank you for teaching me some new techniques, I make these every week for my NY Italian hubby & I’m trying to perfect them 👌🏼🫶🏻

[angelashelton]

You don’t put them on paper towels because that causes the crust to get soft and soggy. You put them on a cookie rack to drain off because it keeps it crispy on both sides.

[bethsteinberg]

Thank you! Very clear and specific instructions!

[flowerofash]

I am very happy when watching someone who is very good at something but happily giving their knowledge freely

[akoilady]

Love the Tasting History shirt! I would never describe myself as a cook but I really enjoy that channel and yours. I can tell you are a teacher. You add tips that clarify your process. Another well done video Frank!

[aryanpramanik]

The godfather is back with one of the best cutlets i have ever seen in my life

[Maria-okpg]

I LOVE YOUR VIDEO!!! Thank you for being so detailed and providing lots of tips!

[davidhalley]

This was just what I needed! I had failed previously due to low temperature. Thank you!

[officialgimpygardener]

LOVE the ziplock hack! So simple yet never thought of it!

[jakubprovaznik]

In Czechia we eat chicken/pork cutlets on Christmas Eve dinner. There is a way to improve them. After you finish frying and then dry them, take another pan and put it on low heat and put some butter into it. When the butter is melted coat your cutlets in a butter for like 15-20 second for each side. Again, it must be on a low heat. Take it out of the pan and pour a just a little bit of lemon juice on it. Flavor of cutlets then really intensifies.