Chicken cutlets are made crispy from the outside and fluffy and soft from the inside like nothing else. Kosher chicken cutlets have a perfect pop of flavor in them. Usually, chicken is fried after marination. But the Kosher chicken cutlets are made by making chicken patties and then coating them with several delicious layers.
The egg coating helps the layers to stay firm so that the layers will not fall apart. You can add additional ingredients to the coating if you want to. If you wish spicy cutlets, add a small quantity of red pepper.
INGREDIENTS
- 1/2 cup all-purpose flour
- Two large eggs, beaten
- Paprika to taste
- 1 cup bread crumbs
- Garlic to taste
- Parsley to taste
- Salt to taste
- Freshly grounded black pepper
- 2-3 tablespoons oil for frying
- Two whole skimmed chicken breasts halved
Instructions to make Kosher Chicken Cutlets
- Grab all the ingredients and put them on the shelf near you so you can easily access them.
- Take a shallow bowl and take flour in it. In another bowl, break the eggs and beat them.
- Then put the bread crumbs in another bowl and add spices to it. Herbs include paprika, pepper, and salt.
- Put the chicken breast pieces on the shelf and beat them using utensils so they will be flattened enough as needed.
- Now coat this flattened chicken with the flour and shake it so the excess will drop off.
- Dip the flour-coated chicken in the beaten eggs and then coat a final layer of bread crumbs.
- In a large-sized deep pot, heat oil to enough temperature. Put the marinated and coated chicken in the heating oil for frying.
- Each side needs 2-3 minutes to get a friend properly and to attain the required color.
- Your Chicken cutlets are ready. Serve with garlic sauce and queso.
FAQs?
Why do we call these chicken cutlets?
The chicken is coated with multiple layers and shaped like cutlets in almost a circular shape. So we call the coated chicken cutlets. You can also use a rolling pin to adjust the form.
Can we bake the cutlets?
You can bake the chicken cutlets, but the crispy that comes in the cutlets after frying is unmatched. So it’s better to fry the chicken cutlets.
Kosher Chicken Cutlet Recipe
Ingredients
- 1/2 cup all-purpose flour
- Two large eggs beaten
- Paprika to taste
- 1 cup bread crumbs
- Garlic to taste
- Parsley to taste
- Salt to taste
- Freshly grounded black pepper
- 2-3 tablespoons oil for frying
- Two whole skimmed chicken breasts halved
Instructions
- Grab all the ingredients and put them on the shelf near you so you can easily access them.
- Take a shallow bowl and take flour in it. In another bowl, break the eggs and beat them.
- Then put the bread crumbs in another bowl and add spices to it. Herbs include paprika, pepper, and salt.
- Put the chicken breast pieces on the shelf and beat them using utensils so they will be flattened enough as needed.
- Now coat this flattened chicken with the flour and shake it so the excess will drop off.
- Dip the flour-coated chicken in the beaten eggs and then coat a final layer of bread crumbs.
- In a large-sized deep pot, heat oil to enough temperature. Put the marinated and coated chicken in the heating oil for frying.
- Each side needs 2-3 minutes to get a friend properly and to attain the required color.
- Your Chicken cutlets are ready. Serve with garlic sauce and queso.
