Breaded chicken cutlet recipe

Ingredients

• 4 oz Whole Wheat Bread, crust removed and, if not sliced, sliced into ½-inch-thick pieces
• 4 oz Heavy Cream
• 2 lbs Chicken Breast Pieces (these will be ground, so they don’t have to be whole breasts)
• 1 lb Veal Stew Meat
• 10 oz Yellow Onion, chopped
• 2 oz Salted Butter, softened
• 4 Egg Yolks (save two of the whites for use later in this recipe)
• ½ tsp Black Pepper
• 2 tsp Salt
• 2 Egg Whites

• 6 Large Eggs, beaten
• 4 oz Whole Milk
• 1 qt Dried Bread Crumbs
• 10 oz Clarified Butter

For Making the Ground Chicken Mixture
1. Place all of the components of the meat grinder in ice water to chill completely (you will need both a medium and a fine plate), making sure that everything is clean and sanitized prior to placing it in the ice bath.
2. In a small bowl, combine the bread slices and cream; set aside.
3. Assemble the grinder; while it is still very cold, grind the chicken and veal stew meat through a medium plate and into a mixing bowl set over an ice bath.
4. As soon as all of the chicken and veal are ground, add the onions and butter to the mixture, change the plate on the grinder to a fine plate, and pass the meat and onion mixture through the grinder again.
5. Add the cream-soaked bread pieces, egg yolks, salt, and pepper to the meat mixture; using clean and sanitized hands, work the mixture together with your fingers to yield a smooth mixture.
6. In a separate bowl, whip the egg whites to form soft peaks.
7. In a separate bowl, whip the egg whites to form soft peaks.
For Breading and Panfrying the Cutlets
8. Before forming the chicken, fill a container with cold water, and wash and sanitize your hands.
9. Cover two sheet pans with plastic wrap and set them next to your work area.
10. Take approximately 4 oz (about ½ cup) of the meat mixture in your hands and form it into an oval shape; immediately set it on a plastic-wrap–lined sheet pan.
11. Continue forming the ground meat mixture until all of it has been used (you should end up with approximately 18 formed pieces).
12. Cover the cutlets with plastic wrap, and set the sheet pans in the refrigerator; allow the mixture to firm up for 1 hour before breading (this makes the cutlets a lot easier to handle).
13. Once the cutlets have set, remove them from the refrigerator and place them in a work area with a breading station set up as follows: combine the eggs with the milk in one bowl, and place that mixture before a bowl containing bread crumbs.
14. Bread each of the cutlets by dipping them first into the egg mixture, and then into the bread crumbs (use the wet hand/dry hand technique to avoid wasting product and having to stop to clean your hands before finishing).
15. Once all of the cutlets are breaded, set a large sauté pan on the stove, over a medium flame; add half of the clarified butter to the heated pan.
16. Place 5 or so of the chicken cutlets in the heated pan, and panfry the cutlets until they are golden brown. Remove these and continue with the others, only adding as many cutlets as the pan can handle. Add more clarified butter as needed.
17. Once all of the chicken cutlets have been panfried until golden brown, place them all on a sheet pan and into the preheated oven for about 3–4 minutes, or until they are cooked throughout (their juices should run clear when poked with a skewer).
18. Serve the cutlets at once (these are often served with a mushroom sauce).