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

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I have a question about the recipe "Herbed Chicken Cutlets with Panko and Parmesan" from merrill. How far ahead can the chicken be breaded?

asked by Pepperjam over 5 years ago

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4 answers 7578 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 5 years ago

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

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Thanks for the quick response.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 5 years 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.

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amysarah

amysarah is a trusted home cook.

added over 5 years ago

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.

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