This is one for your keeper file and really no need to make changes! I used panko crumbs but that's personal preference, I like the crunch. My chicken breasts were thick so I cut in half through the sides, which gave me two large, yet thinner, pieces of chicken. This saved me from the bother of pounding (which I avoid because the chicken juices splat out, even if they are sandwiched in wax paper) plus it's faster. I also cooked the cutlets on my cookie cooling racks in the sheet pan, to keep the meat crispier. (A good trick when cooking with fattier meats, too, to keep meat leaner). And finally, I had three chicken breasts for 7 people and because I'd cut them in in half thinly and they still looked full-sized to the diners they felt full and I still had leftovers!
Was this review helpful?
2 users found this review helpful
This is one for your keeper file and really no need to make changes! I used panko crumbs but...