Essential Chicken Cutlets

& the New York Knicks are going to the Eastern Conference Finals

Can I get a GO NEW YORK GO NEW YORK GO???!!!!!

The Knicks are headed to the Eastern Conference Finals baby, and boy am I glad we went to a playoff game before the tickets were $1,000 for nosebleeds. I’ve never really had allegiance to an NBA team (none in Jacksonville - shocker, I know), so this is exciting for me. Maybe I just like slinging double proseccos at MSG, but the games are fun. The Knicks certainly have some personalities on the team, which makes it even more entertaining to watch (I’m looking at you, KAT). Chicken cutlets sort of feel like an ode to the Knicks. They’re very New York, and they’d also be great for a little pregame protein bump. If the Knicks are ever in need of a private chef, I’m first in line.

Ah, chicken cutlets… AKA adult chicken fingers. Is there anything better than a paper thin, crispy chicken cutlet sprinkled with flaky salt? I don’t think so. And making them is just as therapeutic as eating them. There’s something soothing about the assembly line style of cooking. It’s definitely a labor of love, so I normally reserve these for a weekend meal / Sunday supper. They pair well with pretty much anything. A yummy pesto pasta, a traditional chicken parm with red sauce, or a de Roziere Caesar Salad and my roasted potatoes if you’re looking for something lighter. The multiple steps may look intimidating, but I promise it’s easy (and fun)!

The key to making the perfect chicken cutlet is getting said cutlets as thin as possible. I typically slice one chicken breast lengthwise into 3 cutlets (sometimes 4 if it’s a thick boy). But we don’t stop there. I then lay the cutlets between two pieces of plastic wrap and pound them until they’re almost see-through. A meat mallet is ideal for this, but I use a tiny wooden hammer that came with a piece of furniture we had to assemble. The bottom of a frying pan also works if you’re in a pinch (really anything that can be used to whack things).

As with all recipes, it’s also important to season as you go in order to build flavor and avoid having to over salt at the end. Season the chicken breasts with salt and pepper, as well as each portion of the breading (flour, egg etc.). A tip from my mom to make the cutlets even more tender - sprinkle them with a touch of meat tenderizer and some Ac’cent (it’s just MSG - you can find it with the spices at the grocery store). You can also add some parmesan to your whisked egg mixture for an added element of flavor. You’re already using seasoned breadcrumbs for this recipe, so those should be good to go.

As for the breading process, it’s relatively straightforward: flour, egg, breadcrumbs, repeat. Just make sure to shake off the excess of the previous step before moving on to the next, otherwise you’ll end up with goopy and uneven cutlets. We’ve also found that letting the breaded cutlets sit on a wire baking rack for ~30 minutes before cooking them helps the breading really set and keeps it from flaking off in the oil. As for the oil, I’ve found that a mixture of canola / vegetable oil and olive oil works well. Olive oil has more flavor, but canola oil has a higher smoke point. I do about 2/3 canola and 1/3 olive. You will likely need to add oil as you cook the cutlets.

The Shopping Section

There aren’t any upcoming holidays to shop for, but that doesn’t mean I’ve stopped shopping. I had to refill my vitamin C serum - my favorite is from M-61 at Blue Mercury. It’s not insanely expensive and I actually feel like it makes a difference (although I am a sucker for expensive skincare that makes a negligible difference).

One thing I’ve been eyeing for over a year at this point is this Lake pajama set. The ruffled top is so cute, especially for the summer. Lake makes my favorite pajamas by far. They’re soft, wash up well (I sound like my mom), and don’t cause me to overheat at night. But for whatever reason I just haven’t been able to pull the trigger, probably because spending over $100 on pajamas feels a little bit insane. That and the fact that Wyatt consistently tells me that I don’t need more pajamas. What can I say? I love a matching set! And few things are chicer than a fancy pajama set. Maybe this year I’ll pull the trigger.

And now onto cutlets!

Essential Chicken Cutlets

• 3-5 boneless skinless chicken breasts

• 1/3 cup all purpose flour

• 2 eggs

• 2-3 cups seasoned breadcrumbs

• Vegetable oil or canola oil

• Olive oil

• Salt

• Pepper

Start by slicing each chicken breast lengthwise into 3-4 cutlets, depending on the thickness. Lay the cutlets onto a piece of plastic wrap and season with salt and pepper. Cover with another piece of plastic wrap. Pound the cutlets as thin as you can.

Next, assemble your breading stations. I use three separate plates - one with the flour, one with the eggs, and one with the breadcrumbs. Whisk the eggs with a little bit of water and season both the eggs and the flour with some salt and pepper.

Working with one cutlet at a time, start by dredging the cutlet in flour. Shake off any excess flour and coat it in the egg mixture. Finally, coat the cutlet with breadcrumbs, making sure every part is breaded. Place onto a wire baking rack (a plate is fine if that’s all you have) and repeat with your remaining cutlets. If you have the time, let the breaded cutlets sit for about 30 minutes before you cook them.

Fill a large, wide skillet with both of the oils. You want about a half cup of oil total, I estimate 2/3 vegetable or canola and 1/3 olive. Place the pan over medium heat. Once the oil heats up, work in batches and add the cutlets. You may have to add oil as you cook, depending on how many cutlets you’re making. Cook for about 4-6 minutes per side, until each side is golden brown. You can put the finished cutlets on a sheet pan and keep them warm in the oven while you cook the rest. Sprinkle with flaky salt before serving (and maybe a squeeze of fresh lemon)!