Making the Cut(let)
There is beauty in nearly every facet of life. We find it in faces, places, traces of memory, and the grace of an oncoming future. I would like to talk about beauty today. And not some ridiculous everyday beauty like a sunset or a child’s laughter. Today I want to talk about chicken cutlets.
A chicken cutlet is a beautiful thing, a poem in barely three dimensions. Juicy and ever so slightly sweet white meat on the inside; crisp and toothsome, cheesy and herbaceous on the outside. You can make them in the oven or the air fryer if you must, but there is no substitute for a shallow pan of hot oil for the perfect chicken cutlet.
A chicken cutlet is a blank canvas for all manner of artistic gustatory pleasures. With a dollop of marinara sauce and fior di latte, a moment under a hot broiler creates chicken parmigiana. After a quick bath of hot butter and red hot sauce, the perfectly indulgent sports game snack emerges. A cutlet goes on salads; it goes between bread. A chicken cutlet is gentleness, lowliness, affability, for times of marvelous mirth or as sad a gravity - a man for all seasons.
Here is my recipe for chicken cutlets, and a suggestion for accompanying sides and service.
Table Thirteen ~ Seasoned Chicken Cutlets
Ingredients
2 lbs., chicken cutlets (see note)
2 large eggs
A pinch of kosher salt and black pepper
3 cups., 4C Seasoned Bread Crumbs
3 tbsp., freshly grated Parmigiano-Reggiano cheese
1 tbsp., freshly chopped Italian (flat leaf) parsley
Vegetable oil.
Recipe
Pat dry the chicken cutlets with paper towels and leave in the refrigerator until ready for the breading process.
In a large mixing bowl, beat the eggs with the salt and pepper.
In another large mixing bowl, combine the remaining ingredients except the oil.
Remove the chicken from the refrigerator. Using one hand, dip a cutlet into the egg wash, coating both sides completely.
Place the egg-washed cutlet into the bread crumb mixture. With the other, clean, hand cover the cutlet with bread crumbs, pressing down gently to ensure complete and even coating.
Place the breaded chicken cutlet on a clean plate. Repeat this process until all of the chicken cutlets are breaded.
Place the cutlets in the refrigerator, covered, for at least 30 minutes to help the coating stick better.
Heat in a skillet over medium high heat 1-inch depth of vegetable oil or similar neutral-flavored, high smoking-point oil. Measure with a kitchen thermometer. When the oil reaches 325 degrees, add the cutlets, making sure not to crowd them together in the pan.
Once the cutlet has reached a light golden brown, about 2 minutes, flip it over and cook the other side for 2 minutes more.
Place on a clean dish covered with a paper towel to absorb any excess oil.
Once all the chicken cutlets are cooked, serve immediately.
Suggested Serving
Split open a large baguette loaf and toast the interior until golden brown. On the bottom layer of bread, spread a sauce made from 2 parts mayonnaise and 1 part Calabrian Chili paste. Place the chicken cutlets on top of the sauce. Top with a layer of roasted red peppers in olive oil, and then top with a layer of garlic-sautéed broccoli rabe. Cover with a final layer of sliced provolone cheese. Toast under the broiler until the cheese is bubbling and melted. Spread the top layer of the bread with basil pesto and lay atop the melted cheese.
Note
Your butcher should be able to freshly cut and pound chicken cutlets. If not, supermarket packaged cutlets will suffice.
Suggested Wine Pairings
Medium-bodied and a little gravely. Clay, Molasses, Cherry Kirsch. This wine has us craving tomatoes and garlic. Don't over-complicate things, make some pasta.
Field Recordings, Super Gnario
Level up with this Italian grape blend out of Central Coast California! Light ruby in color, with a pleasant aroma of roses and cherry blossoms. Stewed cherries and ripe red berries provide a lush mouthfeel, while the earthy tannins keep it tightly structured and textured. It finishes with a brilliant charcoal and campfire note.
DeLille Cellars, Métier Cabernet Sauvignon
One of our favorite new expressions of Cabernet Sauvignon, Métier is leaner and sharper than California Cab, with notes of eucalyptus, aniseed, cacao, and underripe blackberries. There's great balance between acid and tannin. Cool as the other side of the pillow.
