Can I use less oil? In general, I like to use enough oil that the chicken isn’t sitting fully at the bottom of the pan.

In short: You can bake these, but my preference here is clear. And, I needed two or more times as much crumbs because they clump once they’re oiled. Plus, I still had to fry them in oil, leading me to question which part of the process I’m saving on. Result: Not bad, but still not as great as pan fried. Frying breadcrumbs in oil in a pan and using these oil-crisped crumbs coat the chicken. Result: The color is good but the flavor is no different from untoasted. Toasting the dry crumbs on a sheet pan the oven until golden, coating the chicken with the toasted it, drizzling it in a little oil, and then baking. Prepared as below but drizzled in oil and baked on a rack over a baking sheet in the oven at 450☏ for 15 minutes. I have tested baking, instead of frying, breaded chicken cutlets three ways: 1.

Can I bake these? Yes, but it’s the difference between buttered toast and stale bread.

And if you’ve either gotten into breadmaking or into supporting friends that like to make bread (score!) and have leftover bread around, the crumbs you can make from it make all of the difference - I mean, do you want to coat your chicken in tangy rye sourdough crumbs or even, as seen here, grocery store country loaf crumbs or crumbs manufactured with the least flavor in mind? Somehow, removing a single step in the usual three-part dredgery was the semi-shortcut I needed to start making crispy chicken on the regular again and nobody is upset about this. Crumbs never fall off in soft-sided chunks. That is me, throwing my hands in the air, 370 days into a global pandemic, wondering why anyone bothers cooking at home.Įarly in our inside days, my mother in-law, saint that she is, made the kids some breaded crispy cutlets and I expressed this to her - that I love them but there’s step 1, 2, 3… - and she said “flour? No, I don’t use flour.” My MIL jumps right to the egg, then the crumbs, and somehow they’re ever better. We still need salad and/or another vegetable.

Maybe it’s just that my kitchen counter is small, or maybe I’m just kind of lazy, but I find the whole process interminable: pounding the cutlets if you want them thin, dredging them in flour, then egg, then breadcrumbs, then frying them, then draining them on endless paper towels or paper bags, then trying to either reuse or dispose of the oil properly, and somehow, after all of this, dinner isn’t made. We’ve bought them at our local grocery store, but I disagree with the store on seasoning, in that I believe in it and they do not. Which, as you can imagine, leads to a bit of an impasse.

Whether you call them milanese, schnitzel or “they’re just big chicken tenders and you like chicken tenders, please try them!”, I absolutely love perfectly seasoned, craggy bread-crumbed, deeply golden, crispy chicken cutlets but I absolutely hate making them.

Chicken katsu near me