I have a question about the recipe "Herbed Chicken Cutlets with Panko and Parmesan" from merrill. How far ahead can the chicken be breaded?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Merrill is a co-founder of Food52.
I wouldn't bread it too far in advance, or the cutlets won't crisp properly -- I'd say 20 minutes or less.
Thanks for the quick response.
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.
amysarah is a trusted home cook.
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Plus, a fresh, spring-y take on cabbage rolls.
A Crazy Cabbage Hack
This Garlic Bread Went to Space
Mediterranean Kitchen Mats in Bold New Patterns
Tempura Fiddleheads with Sriracha Sauce
Off-the-Beaten-Path Picks for Mom