Homemade Chicken Cutlets Recipe – Laura Vitale – Laura in the Kitchen Episode 730

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

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45 Replies to “Homemade Chicken Cutlets Recipe – Laura Vitale – Laura in the Kitchen Episode 730”

  1. Hi Laura, Yes we call the Chicken Schnitzel in Australia derived from our early European Settlers, passing on recipes. I have made them even better by soaking the breasts in brine (water and salt) overnight and then butterfly cut and pound (tenderise the breast). This makes them even more juicy and they puff back up to a bigger size but still cooked through. So delicious and mouth watering, I service with mushroom sauce or gravy and garlic mash potatoes. Jude x

  2. My husband's mother makes cutlets during Christmas. I'm almost scared to attempt this. She's old Irish who grew up learning to cook from an older "real Italian". Wish me luck.

  3. Question. How do you get a golden light cooked cutlet ? Mine always look dark. Is it temperature or oil ? Frying pan ? I use a t-fal with Becel Canola Oil. Thanks. Kudos from Toronto.

  4. Laura you should try making the famous Mexican cornbread pie dish it's so delicious with ground beef in the middle of the cornbread mixed with hot peppers,corn,tomato paste Mmmm!

  5. I made these tonight for dinner and they were wonderful! Nice moist chicken and the bit of lemon drizzled is perfect. Easy and done in no time at all. Love, love your website.

  6. OH THATS what I did wrong. I dipped the chicken in the egg and milk before the flour. That's why it didn't stick. It's flour, egg and then bread crumbs…thanks Laura.

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