A question about a recipe: Herbed Chicken Cutlets with Panko and Parmesan

Merrill is a co-founder of Food52.

added about 1 year ago

I wouldn't bread it too far in advance, or the cutlets won't crisp properly -- I'd say 20 minutes or less.

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Thanks for the quick response.

• 0 People think this is an excellent answer
• Flag this answer for inappropriate content

LE BEC FIN added about 1 year ago

I hesitate to say this because it is merrill's recipe, but i certainly have had no prob breading chicken a day ahead. The crust dries,stabilizes, and stays on the chicken as it fries to crispy- no worries.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

I've never made this specific recipe, but many similar...whenever I do the flour/egg wash/bread crumb thing on chicken, pork or veal cutlet, etc., I try to do it at least a couple of hours ahead, even that morning. Stored on a wax paper lined pan in the fridge, it air dries a little (as Le Bec Fin said), making the crust adhere better when it cooks. Also convenient - breading ahead makes putting, e.g., a veal/chicken cutlet Milanese on the table a lot quicker come dinner time.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content