The return of "Popo". She has been teaching me lessons and cooking for me, my whole life. In this video, we are cooking Chicken Cutlets. I'm Italian and Chinese so this is comfort food for me. Almost every culture has an iteration of this.

This is ours, enjoy!

The recipe below (no measurements):

Ingredients:
Chicken tenders
Flour
Italian breadcrumbs
Panko breadcrumbs
Salt
2 eggs
Corn oil

Procedure:
Take your chicken tenders or chicken breast and pound them to your desired thickness. I like them thin. "Don't break the chicken" Prepare a mixture of Italian breadcrumbs and panko. On the side crack two eggs, whisk them, and season with salt. First, bread the chicken in flour. Then, dip in the egg. Next, dip into the breadcrumb/panko mixture. Then, "twice dip" go back into the egg mixture and then back into the breadcrumbs. The "twice dip" ensures a nice crispy coating(SECRET). After that, put the chicken in the fridge for at least an hour so the breading sets. Before frying, take out the chicken for at least 15min-30min to bring it to room temperature. Heat the corn oil to 350 F and cook each cutlet for about 5-6min or until golden brown. When cooked, place on a drying rack or a paper towel-lined tray to cool. These are best enjoyed asap and fresh.

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#chickencutlets #cooking #italianfood

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