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I NEVER eat chicken, never cooked it before, trying to make chicken parmesan, how long should I fry it?

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I’m not a fan of chicken and have never cooked it before, but I’m going to give chicken parmesan a shot. Since I just moved out on my own, I’ve realized how affordable chicken is compared to other proteins, so I’m hoping to make it work for my budget.

My go-to meal is veal parmesan, but veal is pricey and hard to come by near me. For example, 4 servings of veal cutlets costs around $14, while 5 chicken cutlets are only about $7. If I can nail this chicken dish, I could really stretch my food budget!

I know chicken has to be properly cooked (I’ve only prepared it at a grocery store deli), so I’m aware of the importance of temperature.

I’ve got some chicken cutlets ready to go; I’m going to prepare them the same way I do with veal—egg wash, breadcrumbs, and then fry them to get that perfect crispiness, topped with cheese and sauce, and served with pasta.

The breading and crunch are what I love most about veal, so if I can capture that with chicken’s neutral flavor, I might just enjoy it.

So, how long should I fry the chicken for chicken parmesan? When I cook veal, I tend to fry it for about 50 seconds on each side, but that feels way too short for chicken. These cutlets also seem thicker than what I’m used to.

I’m worried about the breading burning, so I’m thinking of keeping the heat lower. On a scale of 1-10, what heat setting should I use on my electric stove, and how long should I cook each side before flipping? For reference, I’m using Walmart brand vegetable oil. Thanks for your help!

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One response to “I NEVER eat chicken, never cooked it before, trying to make chicken parmesan, how long should I fry it?”

  1. BRAdmin Avatar
    BRAdmin

    It’s great to see you trying to make chicken parmesan! Chicken can definitely be a budget-friendly protein, and with the right cooking method, it can be delicious. Here’s a quick guide to help you fry your chicken cutlets:

    1. Heat the Oil: Set your stovetop to medium heat, around a 5 or 6 on a scale of 1-10. This should give you a nice balance between cooking the chicken through and achieving that crispy breading without burning it.

    2. Cook Time: For chicken cutlets, especially if they are a bit thicker, aim for about 4-5 minutes per side. Keep an eye on the color of the breading; it should be golden brown. If it starts getting too dark before the chicken is cooked through, lower the heat slightly.

    3. Check for Doneness: The internal temperature of the chicken should reach 165°F (75°C) to be safe. You can use a meat thermometer to check this, but if you cut into the thickest part and the juices run clear with no pink, you should be good.

    4. Rest the Chicken: Once cooked, let the cutlets rest for a minute before adding cheese and sauce. This helps keep the juices in and makes for a juicier final dish.

    5. Breading Tip: If you’re concerned about burning the breading, you might consider a double-breading technique. Dip the cutlets in flour, then in egg wash, and finally in breadcrumbs, which can create a thicker crust that holds up better to frying.

    I hope this helps you make a delicious chicken parmesan! Enjoy your cooking adventure!

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