Giant Chicken Cutlet

This Viral giant chicken patty seasoned ground chicken into large chunks, crispy-crispy baked cutlet literally in minutes.

I’ve simplified the method with no messy flouring or flipping, while keeping the chicken juicy and the top crispy.

Holly’s Recipe Highlights. A giant chicken cutlet

This recipe is inspired This version of Instagram. As soon as it crossed my feed I knew I had to try it because OMG yum!! I decided to simplify the recipe and turn it into an oven-roasted chicken cutlet with a crispy coating.

• Fragrance:Juicy spiced chicken with a crispy butter coating.
• Technics. It’s technique magic in this recipe. I found the method of using flour and eggs messy and cumbersome, but this version stands all the crunch with less effort!
  • Pre-browned crumbs means juicier chicken. Panko breading gives the chicken a golden brown without overcooking it while waiting for it to brown.
  • No flour it is necessary. I skipped the scrambled egg and flour coating; the crumbs stick well without it.
  • No going around prepares quickly. Raw ground chicken is soft and sticky, so releasing it with your finger speeds up the preparation.
  • Only crumbs from above, and you’ll never know the difference. Some ground chicken or turkey releases moisture, which can make the bottom of the patty soggy.

Total time. 25 minutes Profitability. 4 servings Skill level: Easy

Ingredient notes

• Minced chicken. Use regular ground chicken or turkey; it stays juicy rather than too lean. Avoid very fatty meats as they can shrink and soften the crust.
• Parmesan cheese. Optional, but it adds a salty, savory flavor.
• Egg yolk. This adds a little fat and richness and helps hold everything together
• Panko Breadcrumbs. Panko adds a lot of crunch because the crumbs are larger and lighter than regular breadcrumbs. Adding some Panko to the chicken mixture keeps it juicy as the crumbs absorb moisture.
• Fresh parsley or lemon. Flaky salt is great on this giant chicken patty. The parsley and lemon are optional, but they brighten up the finished patty and balance out the crispy coating.

Holly’s Pro Tips:

• Use parchment paper or foil. It makes it easier to form a giant patty and prevents the chicken from sticking.
• Press it thin and even. Press the chicken into an even layer so it cooks evenly. Once it’s spread, press it down with another pan to even it out.
• Make them mini. This recipe makes four mini patties (still ¼ inch thick). Reduce the cooking time by 3 minutes.
• Service offersCut into squares, strips or wedges. Serve on its own or turn into crispy chicken sandwiches.

Did you like this giant chicken cutlet? Leave a comment and rating below.

Preparation time 15:00 minute minute

Cooking time 10:00 minute minute

Total time 25:00 minute minute

• Preheat oven to 450°F. Line a large baking sheet with non-stick foil or parchment paper.

• Melt the butter in a medium saucepan over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until golden brown. Cool down a bit.

• In a large bowl, combine the ground chicken, ⅓: cup fried panko, Parmesan cheese, Dijon mustard, egg yolk, garlic powder, onion powder, salt and pepper. Mix until combined.

• Transfer the chicken mixture to the prepared baking sheet. Place a piece of parchment paper on top and press into one large oval patty, about ¼ inch thick.

• Sprinkle the toasted Panko crumbs on top and press them firmly into the chicken. Spray liberally with cooking spray.

• Bake for 10 to 13 minutes.

• Remove from oven and finish immediately with flaky salt and fresh parsley, if desired.

Calories. 354: |: Carbohydrates. 16:00is |: Proteins. 24:00is |: Fats. 21:00is |: Saturated fats. 9:00is |: Polyunsaturated fats. 3:is |: Monounsaturated fats. 8 o’clockis |: Trans fats. 0.4:is |: Cholesterol. 171:mg |: Sodium. 806mg |: Potassium. 664mg |: Fiber. 1:is |: Sugar. 1:is |: Vitamin A. 352 yearIU: |: Vitamin C. 0.1:mg |: Calcium. 80:mg |: iron 2:mg

The nutritional information provided is an estimate and depends on the preparation methods and brands of ingredients used.

Course: Basic course

Kitchen american

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