SIMPLE Chicken Cutlets

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SIMPLE Chicken Cutlets

Рет қаралды 151,424

Күн бұрын

I make these simple chicken cutlets at least twice a month. When I do I make more than I need. they are great as leftover and freeze well. I went plain here but you can jazz up the breadcrumbs with whatever you want.
Film, Editing & Production:Karen & Frank Proto
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Пікірлер: 293

@niellahell 3 жыл бұрын

That tasting history tshirt!!

@Imformvenice 3 жыл бұрын

How do you know?

@Zergash 3 жыл бұрын

So awesome

@Elazul2k 3 жыл бұрын

That channel is awesome. Highly recommend that and Townsends. Watch them all the time.

@hayaalawadhi534 2 жыл бұрын

Kewl

@forteandblues 2 жыл бұрын

I knew frank was a legend, this just seals it (like a kiss from a rose)

@G3N3515DM 3 жыл бұрын

it feels like we are in your classroom... in your kitchen though... and im totally trying this soon!

@carryerd 3 жыл бұрын

Awesome crunch when you bit into the cutlet!

@jetizon 3 жыл бұрын

Love all the content -- please don't quit! It's a climb to see the shine .. almost at 100k.

@jakubprovaznik6816 3 жыл бұрын

In Czechia we eat chicken/pork cutlets on Christmas Eve dinner. There is a way to improve them. After you finish frying and then dry them, take another pan and put it on low heat and put some butter into it. When the butter is melted coat your cutlets in a butter for like 15-20 second for each side. Again, it must be on a low heat. Take it out of the pan and pour a just a little bit of lemon juice on it. Flavor of cutlets then really intensifies.

@aryanpramanik454 3 жыл бұрын

The godfather is back with one of the best cutlets i have ever seen in my life

@user-gn8ey2gi1m 3 жыл бұрын

This isn't godfather. Frank is God-Father.

@davidhalley9795 Ай бұрын

This was just what I needed! I had failed previously due to low temperature. Thank you!

@ProtoCookswithChefFrank Ай бұрын

Glad it helped!

@Lev1232 3 жыл бұрын

Now, I’m not a German, but schnitzels are really popular in Slovakia as well, and oh boy, the ones you’ve prepared look good! Well done!

@Riiko666 3 жыл бұрын

Same goes for Poland.

@EmanuelaleunamE 3 жыл бұрын

And Romania!

@AlexusVuitton 3 ай бұрын

That CRUNCH THO!!! 👏🏻👏🏻👏🏻 thank you for teaching me some new techniques, I make these every week for my NY Italian hubby & I’m trying to perfect them 👌🏼🫶🏻

@dreamabobeama7896 8 күн бұрын

I just made this tonight and its the best! Never found a good way of frying chicken before. Thank you!

@Hellnogizmo 4 ай бұрын

I love that you said "If youre using garlic powder.. they may come out a bit darker." I was thinking "These need to be a bit more brown for me." When they came out. I dont think I know how to eat anything without garlic/onion powder being involved. I cant do a lot of salt, so I gotta go somewhere for extra flavor. This video was super helpful!

@MrBuldozerd Жыл бұрын

There's SO much useful knowledge in this one video even though it's just basic knowledge. Thank you so much Chef Frank for the uploads, I am truly grateful to have learn from you!

@jax01234 9 күн бұрын

Fantastic instructions! I really enjoyed learning the technique and reasoning.

@ProtoCookswithChefFrank 9 күн бұрын

Glad it was helpful!

@rebekah5052 3 жыл бұрын

I really like that you point out important things along the way (like how to place things in the oil)!

@colin_henry1 Жыл бұрын

My Mema riviezzo always made these when I came over to her house, it was one of the best things I’ve ever had. Miss you mema

@GGFOTN 3 жыл бұрын

Frank the tidbits of information you sprinkle in throughout your videos are so refreshing, like the breading for example. Not too much but enough to get people thinking outside the box.

@ProtoCookswithChefFrank 3 жыл бұрын

Thank you.

@akoilady9097 3 жыл бұрын

Love the Tasting History shirt! I would never describe myself as a cook but I really enjoy that channel and yours. I can tell you are a teacher. You add tips that clarify your process. Another well done video Frank!

@angelashelton6337 Жыл бұрын

You don’t put them on paper towels because that causes the crust to get soft and soggy. You put them on a cookie rack to drain off because it keeps it crispy on both sides.

@haroldhenderson2824 3 жыл бұрын

Breading: Flour, egg, oatmeal. Use the 1-minute (instant) oats The texture is like cornflakes (super crispy) but not as sweet.

@user-gn8ey2gi1m 3 жыл бұрын

Don't you have cornflakes w/o sugar? 🤔

@yohmsaw 3 жыл бұрын

A good teacher will make something seemingly complicated into something simple, Chef Frank does exactly that. Keep up the good work.

@officialgimpygardener4343 3 жыл бұрын

LOVE the ziplock hack! So simple yet never thought of it!

@CuttoothsRoom 3 жыл бұрын

Chef Frank always explains everything so well! Thank you! Wanted to add also, a lot of japanese when frying katsu will use a bamboo skewer to spear and flip. Minimal crunchy surface contact that way to avoid potentially scraping off any of the good stuff.

@ProtoCookswithChefFrank 3 жыл бұрын

I will try that next time

@andyneo424 3 жыл бұрын

If you switch on the subtitles, you will see the oil applauding your performance at 12:00. Great video Frank, will try it soon!

@Zpicismrad 3 жыл бұрын

these are a staple where I live, a variation on the Wiener schnitzel. Chicken breast is much cheaper than veal, and so is pork. Pork schnitzels fried like this are served at pretty much each wedding and "old timer" birthday party, especially in the countryside. They're great hot, room temp, even cold. This thing between two slices of bread is a go-to travel food, pop some of these "sandwiches" in a paper bag and when the family gets hungry on your 8 hour long car ride to somewhere, hand out those bad boys and everyone is happy.

@ProtoCookswithChefFrank 3 жыл бұрын

I agree

@flowerofash4439 3 жыл бұрын

I am very happy when watching someone who is very good at something but happily giving their knowledge freely

@ProtoCookswithChefFrank 3 жыл бұрын

My pleasure

@petercarroll2323 Жыл бұрын

I love chicken cutlets! I like them with a little Marinara sauce and (melted) Mozzarella on top.

@LiqnLag 3 жыл бұрын

If anyone is opposed to frying their chicken/pork what we do is paint a rather thick-ish layer of mayonnaise on top and then cover with panko and bake. We use an over sized toaster oven that heats up much faster than our full stove and bake at about 375 F/191C a bit higher up rack wise in order to brown the panko. Pork loin takes about 30-35 mins to get it to 140F/60C internal temp whereas an un-pounded continental sized chicken breast will take about 50 mins or a bit longer to get to 165F/74C You might want to slice the giant pieces of chicken into thinner pieces to speed up cooking depending on how invested you are. =)

@LorenzoCa 3 жыл бұрын

Why would anyone be opposed to frying chicken?

@mihirx27 3 жыл бұрын

@@LorenzoCa The health-conscious ones, I'd wager.

@LiqnLag 3 жыл бұрын

@@LorenzoCa Not everyone wants to use so much olive oil every time just to eat dinner. Plus a comment below from Nick asked if there was a fry free version that was easily seen when I commented.

@Yoroiful 3 жыл бұрын

@@mihirx27 I'm skeptical whether deep frying is less healthy than eating chicken covered in mayonnaise.

@mihirx27 3 жыл бұрын

@@Yoroiful Depends on the Mayo, and how good you are at removing excess oil from the fried product.

@meejoseph 3 жыл бұрын

Thanks for taking the time to explain,

@darlenesheppard7734 2 жыл бұрын

Omg!!! That crunch was awsome!!! Hahaha 😁 loud & clear....crispy & crunchy...yummy!!!

@daulahiftitah6461 3 жыл бұрын

I should've expected Frank's "little bit of kosher salt" to be a lot 😅 Well, the salt was necessary, so I wasn't too surprised

@Leonlonglegs 3 жыл бұрын

Love this concept, I like adding mustad in the breading process, mustard seeds that is. Or I put lemon on after, just spurt some lemon juice on. also I use penko cause penko is awesom

@jillzee00 Жыл бұрын

I just made these tonight and they were fabulous! I have been searching all over for new recipes as all my daughter eats is chicken and sushi, LOL. This is the second recipe of Frank's I have made and she requested me to make both again! Going to go searching for more of your chicken recipes1 Thank you!

@user-kq3ct9ef3s 2 ай бұрын

Excellent video! Thank you!

@ProtoCookswithChefFrank 2 ай бұрын

You are welcome!

@kaliguy47 3 ай бұрын

Spot on video! Great job

@ProtoCookswithChefFrank 3 ай бұрын

Thanks!

@hlynnkeith9334 3 жыл бұрын

13:09 The smile says it all!

@DinSC 2 жыл бұрын

Tried both recipes...Jim's at sip and feast are way better!

@doodlingforfun 2 жыл бұрын

Tried this .. and it was delicious. Your video is so educational and helpful. Thank you!

@ProtoCookswithChefFrank 2 жыл бұрын

Thanks

@graciethankful4643 Жыл бұрын

Thank you for the Delicious recipe 😋 I made it just like you did. My husband said it was the best chicken cutlets I ever ate looking forward to making eggplant Italian style God bless you and your family 👪

@juliagearing506 2 жыл бұрын

Who wouldn't love to have meals at the Proto house? The food he makes is amazing and I bet his family eats well

@ThisGuyX187 3 жыл бұрын

Would love to see a fried or BBQ'd chicken wings video next. Love the channel 🍻

@barnaclebob123 3 жыл бұрын

oh man a healthier way to do wings besides fried would be awesome.

@WintersWar Жыл бұрын

Thanks Chef. I hadn't a clue before. I tried it using your steps, perfect.

@WarpFactor999 2 жыл бұрын

Chef Frank! Awesome good sir! Nicely done! One of the things you didn't mention was that you should let your coated cutlets (or anything coated for frying) dry for 8-10 minutes before putting them in the hot oil to prevent blowing the crust off. Thanks for the great video sir! Cheers from Texas!

@jillzee00 Жыл бұрын

Just came across this. I will be making these this week! I love the step by step instructions and explanations. Thank you!

@fuhen9719 2 жыл бұрын

This is a great video! Learned so many tips and the recipe was direct. Pleasant explanations as well.

@annalee7403 3 жыл бұрын

In Italy, it is called Scallopini. If you make a sauce with the pan drippings, then it is called Milanese. Then to make it a Piccata you add capers.

@ytreece 3 жыл бұрын

Scalloping is shallow fried though. He’s using way more oil. You couldn’t make a pan sauce with that. Piccata sounds so good though. Some pasta on the side and seared Brussels sprouts. Yum!

@floodtheinbox 3 жыл бұрын

The best cooking channel on KZfaq

@tonyalaniz3051 3 жыл бұрын

Omg I missed u frank I've been watching epicurious and u no their no more:(

@eileencolbert1334 7 ай бұрын

Very good learnt something new to night 🌙 will do thanks Ireland 🇮🇪

@Chris-lc4bo Жыл бұрын

Great video all the small tips along the way to making these right, thanks!

@sdahlquist5198 Жыл бұрын

Loved!

@godofliberty3664 Жыл бұрын

Oh...! I like this method. I wil surely try it. Thanks. 👍🏻

@pinnapleope5947 Жыл бұрын

Sending this to my mom 🫡🫡🫡

@robertquis8816 Ай бұрын

Awesome

@noragreene5811 3 ай бұрын

Thank You ❤

@ProtoCookswithChefFrank 3 ай бұрын

You're welcome

@elliottness4234 3 жыл бұрын

Oh yes, the best chef

@YoKastic Жыл бұрын

Thanks!

@rjatib Жыл бұрын

WOW, love your detailed explanation 👏 👌 👍 I am learning how to cook. Looks yummy 😋

@organs 3 жыл бұрын

I make this often, but I like to add herbs and cheese. Specifically, I grate parmesan in the eggs, maybe adding garlic powder and an extra egg yolk. And to the breadcrumbs, I either add tarragon and chives or thyme and rosemary.

@rc4780 3 жыл бұрын

I make a very similar version to this, but add Dijon mustard to the eggs and use crushed Corn Flakes with paprika. Absolutely delicious.

@grahamcrackerjay 2 жыл бұрын

Thank you!!!

@davelucidi818 Жыл бұрын

Nice Job. I am making this dish for Christmas wish me luck.

@summergirlv 11 ай бұрын

I always have issue with the breading, didn’t know it’s bc the oil is not hot enough. This was very informative, thank you!

@ProtoCookswithChefFrank 9 ай бұрын

Glad it was helpful!

@charlenesessa4416 3 жыл бұрын

That was a big bite! I said it out loud just before Chef Frank said it🤣

@SamMartin0 3 жыл бұрын

Makes me want a classic deli chicken cutlet sandwich

@LorenzoCa 3 жыл бұрын

Sanguche de milanga in Argentina

@dickiegreenleaf750 11 ай бұрын

Great video. I learned a lot! I appreciate it.

@koroslav 3 жыл бұрын

Even Frank could not hold back while tasting. I also have this problem when frying Wiener schnitzel. You can try clarified butter for frying, makes everything better. Another option is lard, I use it when frying pork or wild boar.

@jokeassasin7733 3 жыл бұрын

In Japan it’s Katsu

@majoroldladyakamom6948 3 жыл бұрын

Mom was raised there right after Hiroshima and Nagasaki. She is almost 82.

@onyenzeblessing5102 2 ай бұрын

I enjoyed this video 😊

@helenemaurer8623 10 ай бұрын

love this Franl!!!!!!!!

@PostImperfect 3 жыл бұрын

First post? Yay! And that crunch? Yum

@giovannigonzalez5398 3 жыл бұрын

I made this for my Sons Birthday Frank came out great.

@BGN-qy2iw Жыл бұрын

Thank you!! Going to make them soon 🙌🏼 you got a new subscriber!

@BGN-qy2iw Жыл бұрын

Absolutely came out perfect! My family loved them! Thank you!

@itaishufman8951 3 жыл бұрын

Now put it in a pita with salad and tahini. Amazing israeli sandwich recipe. Also i put mustard and garlic with the eggs for more flavor. Also paprika with the salt and pepper

@ProtoCookswithChefFrank 3 жыл бұрын

Sounds great!

@allgodsarefake6044 2 жыл бұрын

Perfect!!!

@troublesome07 2 жыл бұрын

Great thanks! Easy and tasty

@rosadajoanes3497 Жыл бұрын

Looks yummy. Great tips as well

@Yoroiful 3 жыл бұрын

You don't really need flour, we usually only use breadcrumbs (yes, they do stick by themselves with just eggs). I myself prefer the flour version, but it's also the more caloric one.

@74bish 3 жыл бұрын

Same here. I always wonder why so many chefs say you have to use flour in the breading process when it isn’t necessary.

@ytreece 3 жыл бұрын

The flour helps form a more complete breading, and gives the crumbs better sticking power so they don’t fall off.

@welcomehome1961 2 жыл бұрын

GREAT TY IT TASTES AMAZING

@Fenix199X 3 жыл бұрын

Excellent! That’s all details are very important if you want to get a good product

@sandrafernandez1833 3 жыл бұрын

I’m definitely trying to do this!!! Looks DELICIOUS!!!! U just made me a subscriber ❤️❤️❤️👍🏼

@ProtoCookswithChefFrank 3 жыл бұрын

Welcome

@ProtoCookswithChefFrank 3 жыл бұрын

Abord

@elva66 3 жыл бұрын

Wow, these look amazing! Would love to have a Schnitzel with Spätzle right now.

@mrkattm 3 жыл бұрын

Top with buffalo sauce, blue cheese crumbles and thinly sliced celery and you have yourself buffalo schnitzel which is my daughters favorite meal.

@jonn093 2 жыл бұрын

keep up the good work

@kenmoriarty392 3 жыл бұрын

Love the t-shirt! Found you because of Tasting History and love these videos.

@slizgi86 3 жыл бұрын

Beyond salt and pepper, adding curry also is great for them. Also, you can put them in crushed corn flakes instead of bread crumbs.

@PATangoS_ 3 жыл бұрын

I needed this. Very simple. Will try it tonight.

@qazasdish 3 жыл бұрын

Frank, what's your take on MSG? Yay or Nay?

@husamdenver1880 3 жыл бұрын

thanks chef

@Al_Dente-d1p Жыл бұрын

What a nice man and what a nice video. Thank you!

@RdDeath12 3 жыл бұрын

so I use this method not for chicken but for shrimp. Any opinions on seasoning the flour vs seasoning the breadcrumbs/panko? I also find the yolk doesn't do much but add eggy flavor to this and use egg whites only.

@tenjewishmen5322 3 жыл бұрын

quick tip, you can also use a thin metal or wood skewer for the dredging process, put the skewer throught the chicken near an edge, use the skewer to pick it up and move it around in the dredge stuff, repeat

@majoroldladyakamom6948 3 жыл бұрын

Chopsticks or 2 forks also work well.

@marchebert9813 2 жыл бұрын

Great video! A lot of really great tips.

@michellesandell8604 3 жыл бұрын

great shirt! I see it's already been noticed, but that was the first thing I saw (& love that channel)!

@AlexHaans 3 жыл бұрын

2:17... couldn't help myself

@Ateed_Sh 3 жыл бұрын

😅🤣🤣

@mofyamusonda211 3 жыл бұрын

Haha so funny

@jessicasingh9806 2 жыл бұрын

Thanks now I'm gonna go to to bakery n get some fresh Italian bread

@tfries72 Жыл бұрын

Finish with lemon for me sliced tomato and drizzle some olive oil mmmmmmmm

@amandac7270 3 жыл бұрын

Whatttt the 4c Italian seasoned breadcrumbs are fire 🔥

@lexijones8414 3 жыл бұрын

Thank you for your knowledge

@wwoods66 3 жыл бұрын

One trick I learned from ATK: cut the breasts in half vertically, then cut the thick piece horizontally. That gives you three pieces of similar size and thickness. Also, my pressure cooker does a good job as a flattener -- being wide, smooth on the bottom, and heavy. And the plastic bags I get produce in are fine; no need to buy Zip-Lock™ bags for that.