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Why Chicken Cutlets are my GO-TO Meal
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Check out the Stainless Collection and Made In’s other cookware being using my link to save on your order – https://madein.cc/0724-chefbilly
Me estafaron para dar like a este tipo de videos diciéndome que si completamos tareas, porque fuimos varios, nos iban a pagar… Y nada
Why! Why is he so adorable and a great cook?
I pulse seasoned croutons in my food processor. Best coating. I add parmesean cheese and Italian parsley to the egg wash
I agree, I fry in tallow. I've taken to breading them and freezing so when I'm tired, comfort food at my finger tips
😊
Me gusta
I made this last night for the first time and was extremely impressed with how they turned out, and you're right, with how expensive everything is now, I'll probably be eating it often from now on, it's so healthy and flavorful, and most importantly, cheap!
I use chickens thighs
Thank you, looks delicious 😋👍
Wow dude, you cracked the code; make your meat last twice as long by cutting it in half, who would've thought?
🤤
fell in love with chicken schnitzels, which are essentially chicken cutlets, in austria!
How am I getting more servings if I still need the calories of the whole chicken breast 🤷♂️
Hi Chef. A lot of cooking shows on YouTube say to use olive oil. I am just curious is extra-virgin olive oil the standard or just plain olive oil? Thank you.
I have chicken cutlets or chicken katsu all prepped and in the freezer. When I want it I just take it out and deep fry real quick.
I'm curious how these would taste sliced up and added to a fettucine alfredo dish. I normally do a dry oven cook with a spice rub (no breading), but wondering if it will just be a soggy mess with the cheese sauce.
Wow, they look perfect, well done
8:00 you do it like me, except this step. I leave them on a wire rack instead of parchment paper. and I intentionally leave them those 30 mins, I find that the breading addhears to the meat when cooked way better, rathern then being well fried but not really attached to the meat which seem to happen when I rush them over to fry immadiatelly. I'll try your tip with increasing the temp and see if I can skip those 30 minutes of resting.
Cooking pose!!
Made In is garbage.
Thanks for making me self conscious about my cooking pose 🫠🤣
Thisissgguuuuud jsssimple 😂🎉
those look incredible!
I prefer Pork (Schnitzel) but these look pretty good too, the prep, egg bath and Breading are exactly the same, I'll have to try these when I get some Chicken Breasts.
I've been using those pans for a few years. I think since they started. Great pans and just as good as my all clad
So a basic schnitzel lol
Your recipes have made this stay at home dad a hero. Thank you Billy!
Chef, this is a great and educational video. I just made your “Oysters Rockefeller” recipe. Wow!! Good news…I have shucked many oysters in my life so that was an easy step for me 🙂 thank you Chef!!
I've never had much luck getting the flour / bread crumps to crisp up. Turns out, I need to stop relying on luck. Gonna follow this recipe next time I make chicken (day after tomorrow, will add parmesan and some add'l herbs to the breadcrumbs)
PS – @8:45 … this type of thermometer ==> I got one, lots of benefit for nominal cost
To quote Dom Delouis: "Is it going to be enough?"
This was fantastic with the white wine lemon butter sauce. Thank you!!!
You go longer than what I do. I’ve been browning 2 minutes on each side over medium heat. Just sayin’.
Great , a somewhat great looking meal that my 2000 sodium cap can’t take on in a single day. 😢. Look absolutely tasty though
provolone and marinara
Huh, good timing, I'm trying to empty down my freezer and I have a family pack of B/S chicken thighs and have been wanting to get some more practice on Schnitzel so cutlets work. I don't have any pie tins (eventually I'll get familiar with baking, bread and pastries, but, not this year). Hopefully I'll have my new kitchen next year and part of building a new kitchen is getting new equipment, right now I'm mostly using Cast iron, La Creuset, and Costco (and no one it taking my Cast Iron or La Creuset away), been wanting to try a Saucier, probably try one from todays sponsor, you aren't the only or even first to be using them and weird enough to go back on some folks videos and look at what equipment they have used in the past. Besides, if you all would advertise anyone to tosses out the coin we'd see you saying "our sponsor today is RAID SHADOW LEGENDS!!!"… can't seem to get away from that crap, anyhow, another good video, thanks.
What brand are your pans used in this video?
Additionally, do you have a video showing how to properly use a stainless steel pan (frying eggs etc)
I used to only season the meat and breadcrumbs, but seasoning the egg wash and flour does make a difference. Thanks for the Made In coupon. I need a new 12" skillet, so perfect timing.
I’ve seasoned my chicken, flour, eggs and breadcrumbs or crackers for years otherwise you get seasoned breadcrumbs and nothing else.
I so agree. Fun and therapeutic and a beautiful meal❤
A Sunday staple in my house along with some pasta! The best!
Do you have a keto recipe for this recipe?😊
Hi Chef,
I liked this recipe and definitely will try asap.
To me, every time I’ve squeezed the provided lemon over my food in a restaurant, all I taste is lemon. In my opinion it overpowers all the other flavors in a dish.