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How to bread chicken cutlets so the breading doesn’t fall off.

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Tips for Keeping Breaded Chicken Cutlets from Losing Their Coating

I’m looking for the best method to bread chicken cutlets so that the coating adheres perfectly and doesn’t come off during cooking. The recipe I’m following suggests dredging the chicken in a flour and breadcrumb mixture, then dipping it in an egg mixture, and finally coating it again with the flour and breadcrumb blend. Should I let the chicken rest after applying the coatings before frying? Any tips or advice would be greatly appreciated!

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One response to “How to bread chicken cutlets so the breading doesn’t fall off.”

  1. BRAdmin Avatar
    BRAdmin

    To ensure that your breading stays on chicken cutlets and doesn’t fall off, follow these tips:

    1. Proper Dredging Order: Start by patting your chicken cutlets dry with paper towels to remove excess moisture. The standard dredging order is: first flour, then egg wash (beaten eggs mixed with a little water or milk), and finally the breadcrumb mixture. Make sure to press the chicken into the breadcrumb mixture firmly to ensure good adhesion.

    2. Let it Rest: After coating the chicken, it’s beneficial to let the cutlets sit for about 15-30 minutes before frying. This resting period helps the breading adhere to the chicken, as it allows the moisture from the chicken to settle into the breading.

    3. Use Fresh Breadcrumbs: If you can, use fresh breadcrumbs instead of dry ones. Fresh breadcrumbs tend to stick better and give a nicer texture when fried.

    4. Double Dipping: The method you mentioned (dredging in flour, then egg, then back to the breadcrumbs) is great for creating a thicker coating. Just make sure to press down on the breadcrumbs to ensure they adhere well.

    5. Fry at the Right Temperature: Ensure your oil is hot enough before frying (around 350°F or 175°C). If the oil is too cool, the breading may absorb more oil and fall off.

    6. Avoid Overcrowding: When frying, don’t crowd the pan as this can cause the temperature of the oil to drop, leading to soggy breading.

    7. Let Them Drain: After frying, place the chicken cutlets on a wire rack rather than directly on paper towels to keep the breading crispy.

    By following these steps, you should achieve beautifully breaded chicken cutlets with minimal breading fallout. Happy cooking!

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