Anonymous wrote:This is so easy. I make my own all the time. Watch as it turns yellow to golden and tiny brown spots but mostly golden. Depending on the heat that might be anywhere between 3 to 5 minutes. However, it can be even 2 minutes if you have thin cutlets and a nice stainless steel frying pan that gets hot.

How do you watch the color change since it is the underneath side that changes color? Wouldn’t this mean you are lifting up the cutlet frequently? I have the same problem as a PP that often the outside of mine looks golden and perfect but there are raw spots inside, so not sure just watching for a color change is a foolproof method.

I used this recipe yesterday and it produced beautifully breaded chicken cutlets: https://www.foodnetwork.com/recipes/ina-garten/chicken-piccata-recipe-1952866

2 minutes on each side then 10 minutes in a 425 preheated oven. I'm a little neurotic so I kept them in the oven for 15 minutes.

Make sure to pound them after you half the chicken so that the chicken is even throughout. Cook on medium high heat in about a half inch of oil for Milanese style. Cook until golden brown—about 3 minutes per side. Schnitzel has a different cooking method involving about 2 cups of vegetable oil and shaking the pan. It has a shorter cook time because the oil swirls over the top. The key either way is even thickness and looking at the color.

This is so easy. I make my own all the time. Watch as it turns yellow to golden and tiny brown spots but mostly golden. Depending on the heat that might be anywhere between 3 to 5 minutes. However, it can be even 2 minutes if you have thin cutlets and a nice stainless steel frying pan that gets hot.

Depends on how thin they are and how you are cooking them.

Over fire, and really thin, just 1-2 min per side.

Over stove in aluminum pan, and thick, could be 5-7 min per side.

Are you thinking extremely thin, like a schnitzel (pounded very thin), or just not thick?

I buy them at Trader Joes. I cook at 425 for 8 minutes on each side, then spoon tomato sauce on top, sprinkle with mozzarella and bake until the cheese has melted. So probably a total of 25-30 minutes?

To be fair the breaded chicken cutlets aren't necessarily thin or thick.

Anonymous wrote:The key is to watch the cutlet before you turn it. Wait until the edges turn white so it's mostly cooked then flip. Keep the heat not too high so as the bread crumbs burn, but also use plenty of olive oil/butter combo in the pan. If it starts splattering, it's too high.

**don't burn

The key is to watch the cutlet before you turn it. Wait until the edges turn white so it's mostly cooked then flip. Keep the heat not too high so as the bread crumbs burn, but also use plenty of olive oil/butter combo in the pan. If it starts splattering, it's too high.

Anonymous wrote:Good question! I can never get it right.

Oh..wanted to add, another point in question is how hot the pan/oil should be. I always seem to have it too hot so the outside browns too quickly and I think the chicken is done, but it is a bit uncooked in the middle. I can’t seem to find the sweet spot of temperature and timing so that the outside doesn’t get over brown, but the inside is cooked all the way through.

Good question! I can never get it right.

I love these, topped with arugula tossed in evoo and lemon juice.

But, I am uncertain how long to cook per side, and when cutlets are thin it is hard to use a thermometer in them to check doneness.

I read conflicting advice- some recipes say as high as 5-6 min per side, some say as low as 3-4 min.

Fwiw, I’d plan to buy purdue chicken breasts and horizontally halve them to make into 2 thin cutlets.

How long do you cook these, over what heat, and how do you confirm they are cooked through?

Thanks for your tips.