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Breaded Chicken Cutlets (aka Grandma Jody’s Chicken)

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Introduction

Discover the simplicity of crafting Breaded Chicken Cutlets, affectionately known as Grandma Jody’s Chicken. This beloved recipe offers a comfort food favorite with just five key ingredients and minimal steps.

Tips for this Recipe

Ensure your chicken breasts are uniformly tenderized before breading to guarantee even cooking. Use an adequate amount of oil, but not too much; balance is key when it comes to frying.

Why You Will Love This Recipe

Grandma Jody’s Chicken delivers a home-cooked taste that brings families together. Its golden, crispy exterior and juicy interior are sure to satisfy any palate.

Ingredients

  • Few generous glugs of olive oil (5 to 6 tablespoons), more as necessary
  • 2 eggs, lightly beaten
  • 3/4 cup all-purpose flour
  • Salted and peppered Corn Flake Crumbs

Advised Equipments

  • Meat Mallet or Rolling Pin
  • Bread Cutter or Pizza Slicer
  • Deep Fryer or Deep Pot with a Fry Thermometer
  • Air Fryer (with recipe modification guidance)
  • Cast Iron Skillet or Nonstick Pan
  • Pastry Rolling Pin (adjustable thickness)
  • Kitchen Scale
  • Electric Mixer with Dough Hook
  • Rubber Baster or Slotted Spoon
  • Microwave-Safe Cover (optional)

History of the Recipe

Grandma Jody’s Chicken is a heartwarming recipe steeped in tradition, passed down through generations. Its origins are rooted in simplicity and the joy it brings to family gatherings.

Fun Facts About This Recipe

Breaded Chicken Cutlets have evolved over time, with each generation adding its twist. From the first pan-fried attempt in a humble kitchen to today’s healthier alternatives like air frying, this recipe has adapted while still maintaining its core essence of love and nostalgia.

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Breaded Chicken Cutlets (aka Grandma Jody's Chicken)

Breaded Chicken Cutlets (aka Grandma Jody's Chicken)

amanda

Equipment

  • - Meat Mallet or Rolling Pin, ideal for tenderizing chicken breasts uniformly before breading them

  • - Bread Cutter or Pizza Slicer (for cutting uniform slices of bread if needed), ensuring consistency in crust thickness

  • - Deep Fryer or Deep Pot with a Fry Thermometer, crucial for achieving the perfect temperature when frying chicken cutlets

  • - Air Fryer (with recipe modification guidance), an alternative to deep-frying, offering a healthier option

  • - Cast Iron Skillet or Nonstick Pan, both suitable for pan-frying chicken cutlets with ease and minimal sticking

  • - Pastry Rolling Pin (with adjustable thickness), useful if you need to roll out breadcrumbs manually for a more customized texture

  • - Kitchen Scale, important for portion control and ensuring consistency in size and weight of chicken cutlets

  • - Electric Mixer with Dough Hook (for making homemade breading mix), allows for easy mixing of dry ingredients

  • - Rubber Baster or Slotted Spoon, useful tools for managing oil during the frying process and draining excess fat afterwards

  • - Microwave-Safe Cover (optional), helpful if you choose a method that includes partially cooking chicken cutlets in the microwave before finishing them off on the stovetop

Ingredients

  • Few generous glugs of olive oil (5 to 6 tablespoons), more as necessary (you are not deep-frying here, but pretty close)

  • 2 eggs, lightly beaten

  • 3/4 cup all-purpose flour

  • s Corn Flake Crumbs that have been salted and peppered (see note)",

Instructions

1

Instruction 1

Add the oil to a large skillet set over medium-high heat.
2

Instruction 2

Set up your dredging stations: one rimmed plate for the eggs, one plate for the flour, and one plate for the bread crumbs. Using a fork, coat your chicken pieces first in the flour (shaking off any excess), then in the egg, then in the crumbs, pressing the chicken into the crumbs to thoroughly coat.
3

Instruction 3

Fry each breast in the oil for 3 to 4 minutes on each side. (I usually do two at a time, but I've been known to cram all of them in at once and then spend the entire meal wishing I had just sucked it up and waited the 6 extra minutes.) The cutlets are cooked when chicken is firm to the touch but not rock hard.
4

Instruction 4

Remove and drain the chicken onto a paper-towel-lined dinner plate tented with foil if you have more pieces to fry. Add more oil to the pan and fry the remaining breasts.
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