Wednesday, January 14, 2015

Breaded Chicken Cutlet

Chicken cutlet or schnitzel is one of favorite easy to make and quick to serve food, it also can be frozen for an in advance cooking.
To prevent un-even cook, I do boil the chicken tenders before it slices or before the breaded process.

by Dessy Dinata on Flickr

Breaded Chicken Cutlet

Yields : 10 - 12 cutlets
Time : 1 hour

  • 250 grams chicken tender
  • 200 ml milk
  • 1/2 tablespoon cooking wine
  • 1/2 tablespoon spring onion slices, optional
  • 1/4 cup grated cheddar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon baking soda
  • 1 small egg, whisk well
  • 2 tablespoons flour
  • 1/4 cup panko or bread crumb 
  • Oil for deep fry

How to:
  1. Rub the chicken tender with baking soda, salt and black pepper, also sprinkle it with the cooking wine and spring onion, then let it sit for about five minutes in a pot.
  2. Pour in the milk and the grated cheddar to the pot, bring it to boil until the chicken well cooked.
  3. Separate the chicken tenders from the soup, and divide the chicken tenders into ten until twelve cutlets. 
  4. Rub the cutlets with flour, dip it in the egg, and roll it on the breadcrumb until covered evenly.
  5. Heat the oil, and deep fry the chicken until a slight golden.


  • For an in advance cooking, omit the deep fry process, layers the breaded cutlet with parchment paper in between, and freeze it up to a month in an airtight container or resealable plastic bag.
  • This cutlet may cook by bake or microwave also. Omit the deep-fry's oil for the bake or microwave method.
  • The soup can be used in another recipe, such as the Savory Foie.

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