Anyone else go through phases where you can't get enough chicken cutlets? Yeah, I'm there right now. I absolutely love making chicken cutlets. It's chicken. They're crunchy. And there's cheese involved. For me, there's almost always cheese involved. Except when I make chicken cutlets just to cut them into thin strips and dip them in honey mustard sauce. But that's another recipe altogether. This recipe is all about cheddar chicken cutlets with salad. Cuz if you're going to fry something you have to at least pretend to eat something healthy with it.
The Alex Guarnaschelli Technique for Cooking Cutlets
Alex Guarnaschelli is an amazing chef. You may know her as one of the judges on Chopped or Beat Bobby Flay. I made her superb pork cutlets some time ago from her book Cook with Me. Outstanding. And it was in this recipe that I tried her technique of only egg yolks for the dredging station. And no flour. I've always been a fan of the double egg dip: egg, flour, egg, bread crumbs. Then fry it.
What Alex does is separate out the yolks first. Then it's egg yolk, bread crumbs, refrigerate for 30 minutes - THEN fry. I went with that technique for these cheddar chicken cutlets and they were so awesome. This is what I love about cooking. There are many ways you can go about it. I'm totally open to trying a new way to approach the dredging station. And I mix it up. Sometimes I use this method and other times I use my double dip method.
Delicious and Easy-to-Make Cheddar Chicken Cutlets
There are some recipes that come to mind for me as comfort foods. I definitely consider chicken cutlets in my comfort repertoire. And as mentioned above, I have been a little obsessed with chicken cutlets these days. They're so darn easy to make and you can use them in a lot of different ways. With this recipe, I like that we're combining chicken and salad. That's a classic combo. I have another chicken cutlet recipe which is Lemon Butter Basil Chicken Cutlets that is slightly more indulgent. I mean, I unabashedly pour melted butter on the chicken, along with lemon juice and fresh basil. It was a summer experiment and I LOVED it.
Then we have the absolute classic of all classics - Crispy Chicken Parmesan. This I always make using my mom's Big Batch Spaghetti Sauce. And if you're still looking for something in the breaded cutlets arena, you can always try my Crunchy Coconut Chicken Fingers.
So if you're looking for some easy recipes using chicken cutlets - I think these options will cover all your cravings. 🙂