Chicken cutlets are a great way to add some extra flavor to a simple dish. Whether it’s oven-baked, deep fried or pan fried, a good kosher chicken cutlet is always an easy go-to dinner.
They’re a staple in culinary traditions all over the world, from schnitzel to katsu and Milanese. With a shatteringly crispy crust and tender interior, a kosher chicken cutlet recipe is a must-try!
Oven-Baked
Oven-baked kosher chicken cutlet recipes are a tasty and convenient way to serve up crispy, savory breaded chicken. These seasoned chicken breasts are coated in breadcrumbs and Parmesan cheese, making them the perfect appetizer for any occasion!
You can make this recipe up to 5 days in advance and store it in an airtight container in your refrigerator for easy reheating. To reheat, simply place the cutlets on a sheet pan in the oven at 350 degrees F for about 15 minutes until heated through.
Kosher chicken is an excellent choice for this breaded dish because it is low in fat and high in protein, which helps keep the cutlet tender and juicy. This recipe also requires little baking time, so you can cook a whole batch of chicken cutlets in one day!
To prepare these chicken cutlets, start by preparing the marinade. Mix olive oil, lemon juice, balsamic vinegar, garlic, rosemary and salt in a bowl to make a delicious sauce for your chicken cutlet.
Then, coat your chicken with the marinade and let it rest in the refrigerator for at least 30 minutes before putting them into the oven. This will help the marinade soak into the chicken and create a tasty, flavorful chicken cutlet that’s ready to enjoy!
Once the marinade has soaked in, it’s time to bread your chicken. The egg will act as a binder to help the breading stick to your chicken, and the milk helps the breading adhere to the meat well.
You can use any combination of seasoned breadcrumbs for this breading. Try using panko, fresh Parmesan cheese and garlic powder to get the best results.
This baked chicken cutlet recipe is easy to make and perfect for a quick weeknight meal! The breading is light and crunchy but still packed with flavor, and the chicken is so juicy.
These seasoned chicken breasts are coated in a breading made from parmesan cheese, breadcrumbs and poultry seasoning. The recipe requires only a few ingredients and can be prepared in under 30 minutes!
Once the chicken is ready, transfer it to a baking tray and bake in the oven for about 25-30 minutes. The chicken should be cooked through and be golden brown in color, but still soft inside. You can check the internal temperature of your chicken cutlets with a thermometer to ensure that they’re done! Once they’re cooked, remove them from the oven and let them sit for about five minutes before serving.
Deep-Fried
Deep-fried chicken cutlet recipes are easy to make and a great way to satisfy those cravings for chicken that’s crisp on the outside and tender inside. The key is to start with chicken that’s pounded to a uniform thickness, and to use breadcrumbs for added crunch.
The best kosher chicken cutlet recipes start with a good base of flour and eggs, which helps ensure that the breading adheres to the meat. Then the cutlets are dredged in panko, which gives them a crunchy crust that’s a favorite among chefs and restaurant menus.
For a quick, easy, and tasty recipe for fried kosher chicken cutlets, Thomas Keller of The French Laundry in Yountville, California, uses panko bread crumbs to give the meat a crunchy exterior. In addition, he suggests pounding the chicken breasts until they’re a uniform thickness, which cuts down on cooking time.
To prepare the frying station, combine the flour from step 1 with the egg in a large shallow bowl. Beat the eggs until frothy, then add the panko and breadcrumbs to the flour mixture and stir to coat evenly.
When you’re ready to fry, pour oil at least an inch high into a cast-iron skillet or heavy pan. Heat the oil over medium-high until it’s hot and sizzling but not smoking.
Working in batches, add the breaded chicken to the oil and cook until golden brown and cooked through, 3 minutes per side. Transfer to a wire rack to cool, then repeat with remaining chicken.
Kosher chicken cutlet schnitzel wraps: Dip thin cutlets in seasoned corn flake crumbs and chummus, then lay on a toasted tortilla with spicy mayo and any other veggies you like.
To make these crispy fried chicken fingers, combine soy sauce, vinegar, hot sauce, salt and pepper. Mix together thoroughly and add chicken pieces to the soy sauce mixture, completely covering them. Seal the bag and refrigerate overnight.
Another tasty fried chicken finger recipe involves coating a mix of crushed herr’s red hot potato chips in batter and dipping the cutlets in it. Fry them in oil and serve.
Pan-Fried
Kosher chicken cutlet recipes that are pan fried require less oil than deep frying and can be made in a shorter amount of time. They also are more versatile in that they can be served with a wide variety of side dishes, such as rice or pasta.
The most important factor in pan-frying is maintaining a steady temperature to ensure that the breading does not absorb the oil and become soggy. This is especially important if the coating includes cheese or egg, which will make the food soggy if left to cook without turning it over at least once.
Typically, the coatings for foods to be pan-fried consist of flour, breadcrumbs, cracker meal or cornmeal. These coatings both insulate the food and create a crisp crust. A heavy-bottomed, nonstick pan helps the coatings to stay on the food instead of stuck in the pan.
A standard breading procedure consists of first dusting the food with flour, then dipping it in beaten eggs and finally dredging it in breadcrumbs or some other outer coating. The flour and eggs help the chicken stay moist and prevent it from becoming overly dry, and the breadcrumbs give the food a crisp exterior.
For the best results, breading the chicken before cooking it will ensure that the outside is crisp while still retaining its moist interior. It’s important to let the breading sit on the food for several minutes after applying it, because this will cause the chicken to cook more evenly and will give it a better texture.
If you are planning on making this recipe, be sure to use a heavy-bottomed skillet or saute pan with sloped or straight sides to allow for even distribution of heat and avoid hot spots in the pan. If using a traditional skillet, be sure to place the food in a shallow dish so that it can lie flat and be easily turned.
Working in batches, lower the breaded chicken into hot oil (using a spatula or tongs) until golden brown and cooked through, about 3 minutes per side. Adjust heat so the oil is sizzling but not smoking, and rotate the chicken to keep the bottoms from under-browning.
Grilled
Chicken cutlet recipes are easy to make and can be a quick dinner or lunch option. Grilled chicken has a nice, smoky flavor that pairs well with salads and other light foods.
One of the easiest ways to prepare grilled chicken is to coat it in a simple marinade. This is especially helpful if you’re short on time, as it allows the meat to absorb plenty of flavor without spending an extended period in the oven.
Another way to achieve a perfectly juicy grilled chicken is to brine it first. This works by soaking the meat in a solution of 1/4 cup kosher salt dissolved in 4 cups water for 30 minutes, which helps the meat to better absorb moisture and hold up to the heat of the grill.
Brined grilled chicken is a great alternative to using a marinade as it can be prepped quickly and doesn’t require any special handling. You can also add a little extra flavor by adding some spices like fresh ginger or lemon juice to the brine.
Pound the chicken breasts to an even thickness, so they’ll cook evenly and without unevenly drying out on either side. This will ensure that you get the tender, juicy grilled chicken you want every time.
If you don’t have a meat mallet, use a rolling pin or saucepan to flatten the chicken before grilling. It’s also a good idea to oil the grill grates well so that the chicken doesn’t stick when it’s cooking.
Brushing the chicken with a sweet and spicy glaze while grilling will help the skin to brown, caramelize and develop a nice smoky flavor. You should flip the chicken over about every 5-6 minutes to brush with the glaze, then grill until it registers 165degF in the thickest part of the breast, about 25 minutes.
You’ll also want to use a thermometer when grilling meat. This is important to avoid overcooking the chicken and drying it out, and to keep it safe for those with sensitive stomachs.
This is a great recipe for those who enjoy grilled chicken salads, and it’s also a fantastic accompaniment to other foods like pizza or burgers. It’s also an excellent choice for vegetarians and vegans.