How to Bread a Chicken Cutlet

How to Bread a Chicken Cutlet

1. Dredge in flour. Dredging means to coat. I find the easiest way to do this is by doubling up a plastic bag from the supermarket, putting a generous amount of flour and your chicken in the bag, and shaking.

2. Egg Wash. Egg wash is made with one egg and two tablespoons of Milk. Beat until it's mixed in.

3. Bread crumbs. Make sure you get the entire chicken cutlet coated with the egg wash, otherwise, you won't get proper breading coverage.

If you have any bread crumbs and egg wash left over, mix that up and fry it. Not the most healthy thing in the world, but certainly tasty.

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[morehn]

@ITasteYourBeer I never did that but i realized yesterday actually that that must be the reason for it. My eggs always stuck because, not having realized at the time, i always coated my chicken with the spices first, then egg, then crumbs. It comes out incredibly well flavored that way. much more so than with the spices on the outside, where the flavor remains. Try it that way once and you'll never go back. Thanks for your response.

[ITasteYourBeer]

@erosamuk She loved it and Yes, progresso is the shizzle.

[ITasteYourBeer]

@morehn To get the egg to stick to the chicken.

[morehn]

why the coat of flour?

[erosamuk]

Well, somebody was definitely hittin' the sauce there, eh? Personally, I like to use a wooden spoon to nudge the grate back into the burner tray . . . but I been there, too.

Those look like pre-seasoned breadcrumbs from out of a can, hopefully not, but they sure do look like it. Now, I know it seems I’ve gotten down on yer ass once already today, but I do not like nor ever want to see anyone ever using pre-seasoned breadcrumbs. Is that clear? Yo, son, listen up!! You call that a date?