How to Boil Water

Hosted by Tyler Florence & Jack Hourigan

Crispy Breaded Chicken Cutlets

Jack asks Frederic to teach her some recipes for the crispiest, juiciest chicken cutlets ever. Recipes include: Italian Breaded Chicken Cutlets; Cajun Cornmeal Crusted Chicken Cutlets.

Episode Guide
Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.


Equipment List:

  • Baking sheet

  • Serrated knife

  • Chef’s knife

  • Cutting board

  • Food processor

  • Pepper mill

  • Rasp or box grater

  • Measuring spoons

  • Meat mallet

  • Wax paper

  • 3 shallow pans or bowls

  • Large skillet

  • Liquid measuring cup

  • Tongs

  • Rack over baking pan

  • Dry measuring cups


Tips:
Standard breading procedure:

  • An assembly-line procedure for items to be pan-fried or deep-fried that consists of dredging the item in flour, dipping it in beaten egg, and coating it with crumbs.

  • It works because the flour helps the egg wash adhere, and the egg wash allows the breadcrumbs to stick.

  • Shake off the excess flour before dredging in egg, and pack enough breadcrumbs on to fully and evenly coat the food, but shake off the excess before frying.

Frying oils:

  • Oils with a high smoking point work best for frying because the oil needs to be at a high temperature yet still below its smoking point when frying. Good frying oils include most vegetable oils, peanut oil, safflower oil, soybean oil, grapeseed oil, and canola oil.

  • Fats that are not good for frying (because they have low smoke points) include olive oil and butter.

Pan-frying:

  • Pan-frying is a cooking method in which items are cooked in deep fat in a skillet; generally involves more fat than sauteing, but less than deep-frying.

  • The goal of pan-frying is to produce an exterior with a crisp, golden brown crust, which acts as a barrier to retain juices and flavors.

Recipe Rescues:

  • The breading is soggy – The temperature of the frying oil was not hot enough. Serve chicken over a salad or in a sandwich so that it is not as noticeable.

  • The breadcrumbs got too dark – Make sure to use a low-sugar content bread for making breadcrumbs. The sugar will cause the breading to burn in the high heat of the frying oil.

  • Your chicken is not cooked through – After slicing, return the chicken to the oven and continue cooking until the inside is no longer the least bit pink in color, and juices run clear.

  • The coating is too spicy – Serve chicken with mayonnaise, a yogurt sauce, or lemon wedges.


(Episode: BW2C02)

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