Chicken Cutlets

Chicken Cutlets

Delicious and Easy Chicken Cutlets Recipe

• Today, I decided to make fried chicken cutlets a little differently compared to my usual preparation methods. In the past, I often relied on classic techniques, but this time I wanted to experiment with flavors and textures that would elevate the dish. The result is a delightful combination of crispy and juicy that truly stands out.

• These chicken cutlets are not just your average fried chicken; they are incredibly tasty and juicy, thanks to the careful selection of ingredients and the cooking process. I incorporate Trappist cheese crumbles into the breading, which adds a rich and creamy flavor that perfectly complements the tender chicken. The cheese melts slightly during frying, creating a delectable crust that is both crunchy and savory.

Ingredients and Preparation

• To achieve the desired tenderness, I ensure that the chicken cutlets are pounded to an even thickness. This not only helps them cook uniformly but also contributes to their softness. The frying process is crucial, as I use a blend of oils that allow for a high cooking temperature, ensuring that the outside becomes beautifully golden brown while the inside remains moist and flavorful.

• The preparation is surprisingly easy and can be completed in just 35 minutes, making it a fantastic option for a weeknight dinner or a casual gathering with friends and family. The steps are straightforward, and even those who are not experienced in the kitchen can follow along with ease.

Conclusion

• To make these delightful cutlets, follow the recipe closely. Begin by gathering all your ingredients, including the chicken breasts, Trappist cheese, breadcrumbs, eggs, and your favorite seasonings. Once everything is ready, you will be amazed at how quickly you can transform simple ingredients into a mouthwatering dish that is sure to impress everyone at the table. Enjoy the process and savor the delicious results!

Ingredients: simple, total time: 35 min. 4 servings

• 700 g chicken breast/ cut into steaks, 5 mm thick

• 2 eggs/ scrambled

• 5 Tablespoons flour/ or as needed

• 2 teaspoons dry spice/ Vegeta

• 3 Tablespoons mustard

• Breadcrumbs as needed

• 100 g Trappist cheese/ grated

• Salt and pepper to taste

Chicken Cutlets

Preparation:

1. Wash the chicken meat and dry it well with a kitchen towel. Cut into 5-6 mm thick fillets.

2. Put the steaks in a deep bowl, add salt, pepper, and dry spices (Vegeta and rub with hands into all the steaks well.

3. With the help of a small spoon, coat one side of the steak with mustard and roll it in flour. Repeat this with the other side.

4. Grate the cheese and mix with the crumbs.

5. Beat the eggs with a whisk.

6. Dip the steaks in the egg mixture, shake off the excess, then roll in the crumb and cheese mixture.

7. Set them on a large tray.

8. Pour the oil into a large pan and heat it over moderate heat. Put 3 steaks and fry until golden brown.

9. Serve with vegetables and salad.

Buon appetito!

NOTE:

• Instead of Trappist, you can use other Cheddar, Edam, or Gouda cheese.

• Keep the rest in the fridge for up to 3 days.

Chicken Cutlets

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