Amanda Freitag Changed the Way I Make Chicken Cutlets

Her dredging station trick means WAY less mess.

February 07, 2020

Related To:

Amanda Freitag's Veal Milanese, as seen on Food Network Kitchen.

Photo by: Lauren Volo

Lauren Volo

Download Food Network Kitchen now to sign up and take advantage of the latest offer and get 40+ live classes a week, hundreds of on-demand cooking classes, in-app grocery ordering and so much more.

In this series, we’re showing off some of the coolest recipes, tips and tricks we’ve learned from chefs in the all-new Food Network Kitchen app.

There is something almost magical about coating chicken, fish — even vegetables— with breadcrumbs and giving them a quick bake or fry. Boneless, skinless chicken breasts transform into every kid’s favorite, chicken fingers. Fish fillets turn into fish sticks, veal into milanese, onions into onion rings and zucchini into "fries."

But the process of breading anything? Not so magical. If you’re anything like me, it usually involves getting more coating on yourself than on what’s actually going into the oven or fryer. With each dredge of flour, dip into the beaten egg and sprinkling of breadcrumbs, my fingers became more and more drenched. I tried using tongs, only to discover that I couldn’t properly cover the entire protein that way (if you have figured this out, well tell me how). Forks presented a similar problem. At this point I only had two options: Either deal with the mess and frequent hand-washing or give up homemade chicken cutlets for good.

Or so I thought.

Fast forward to a few weeks ago. I was watching Amanda Freitag prepare Veal Milanese on the all-new Food Network Kitchen app and she did the simplest, smartest thing: Designate one hand for the flour and breadcrumbs, and the other for dealing with the egg.

Amanda Freitag's Veal Milanese, as seen on Food Network Kitchen.

Photo by: Lauren Volo

Lauren Volo

"When you’re breading something, try and keep one hand dry and one hand wet," says Amanda. As she took us through the entire process, a light bulb went off in my head: She dropped the cutlet into the flour with her right hand. She gave a good shake and placed it into the egg with that same hand. Then, she switched hands and used her left to coat the cutlet with the egg and transfer it to the bowl of breadcrumbs. Finally, she went back to using her right hand to cover the cutlet completely with breadcrumbs and transfer to a baking sheet. As Amanda repeated this process with the rest of the cutlets, her hands remained clean. I couldn’t believe it!

Of course, I immediately applied what I learned and cooked up a batch of chicken cutlets for dinner that night. As I went through the whole assembly-line of flour, egg, and crumbs, my hands, too, stayed clean. Success! Now you can find me breading and frying everything in my kitchen — mess-free!

Want to check it out for yourself? Be sure to sign up for the all-new Food Network Kitchen app. You’ll have access to this class — plus, all of Amanda’s other videos, tips and tricks.

Related Content:

Next Up

Leftover Chicken 5 Ways

To cut down on fat, cook up chicken breast meat (a.k.a. white meat) and get rid of the skin (most of the saturated fat is there). Next time you grill or roast some chicken, make extra and try these tricks to stretch the leftovers into another meal.

Grilled Chicken 5 Ways

Plain old grilled chicken breasts are a tasty and healthy option, but there are so many other ways prepare this lean protein. Fire up the grill for these five fabulous recipes.

Two Ways to Use: Chicken Thighs

While chicken breasts often steal the fuss-free-dinner show, there's another star piece of chicken that's deserving of the spotlight: chicken thighs.

6 Ways to Enjoy Buffalo Chicken

From salads and subs to pizza and dip, learn all-new ways to celebrate the classic flavors of Buffalo chicken just in time for game day.

4 Easy Ways to Meal Prep Chicken

All you need is four recipes to make 16 different chicken dishes.

Stuffed: The Best Way to Transform Chicken Breasts

All it takes to transform the chicken breasts you know and love is to stuff them with some of your favorite flavors and ingredients.

5 Ingredients or Less CHALLENGE: Chicken Fingers 2 Ways

You’re dying for some crispy and tender fried chicken but could do without all the fat and calories. Dana and Toby are going head to head, dishing up their lightened up versions of this famous finger food– weigh in on your favorite!

How to Make Shredded Chicken

Here, two ways to make it - including a fast hack.