NEVER Lose the Breading on Your Chicken Cutlets Again. Try This Old South Philly Trick (For Two)

Your breading slides right off your chicken cutlets, and the crust ends up in the pan. It was never you. Today I show you the little step most of us were never taught, plus four more old South Philly tricks, for crispy cutlets made for two from one chicken breast. What did your family call them: cutlets, Milanese or schnitzel? And did they go on a roll, or next to a plate of spaghetti? Tell me in the comments, and tell me where you live. CHAPTERS 0:00 Why the breading falls off 1:04 What you need for two 1:19 Trick 1: One breast feeds two 2:09 Don't wash the chicken 2:41 Trick 2: Three bowls, in the right order 4:15 Trick 3: The little step nobody taught us 5:09 Ada. Friday. 5:48 Trick 4: Hot oil, two at a time, hands off 7:21 Trick 5: A rack, not a plate 8:11 No-fry options: air fryer and oven 8:40 Raw chicken safety 8:59 Two problems and how to fix them 9:26 Leftovers, the South Philly sandwich and chicken parm 10:31 The 5 tricks, one more time CHICKEN CUTLETS FOR TWO Serves 2 (4 thin cutlets). Pan: a 10- or 12-inch skillet. 1 large boneless, skinless chicken breast (about 3/4 lb) 1/2 tsp kosher salt and black pepper, for the chicken 1/3 cup all-purpose flour 1 large egg (2 if your cutlets are big) 3/4 cup plain or Italian breadcrumbs (or panko for extra crunch) 2 tbsp grated Pecorino Romano 1 tbsp chopped flat-leaf parsley 1/2 to 3/4 cup vegetable or canola oil Lemon wedges METHOD 1. Slice the breast in half horizontally, then cut each piece in half (4 cutlets). 2. Cover with plastic wrap and pound to an even 1/4 inch, starting at the thick end. 3. Don't rinse the chicken. Pat it dry and season it with the salt and pepper. 4. Set up 3 bowls: flour; beaten egg; crumbs mixed with the Pecorino and parsley. 5. Flour each cutlet thinly and shake off the extra. Dip it in egg and let the extra drip off. Press on the crumbs, both sides. 6. Let the breaded cutlets rest 5 to 15 minutes (or cover and refrigerate up to 24 hours). 7. Heat the oil over medium to medium-high to about 350°F. A few crumbs should sizzle and turn golden right away; if the oil smokes, it's too hot. 8. Fry 2 at a time, laying them in away from you. Don't move them until deep golden, about 3 minutes. Flip once and cook 2 to 3 minutes more, to 165°F inside (use an instant-read thermometer). 9. Drain on a paper towel for a few seconds, then move to a bare wire rack (not a plate). Keep warm in a 200°F oven while you fry the second batch. 10. Serve with lemon. NO-FRY OPTIONS Air fryer: spray both sides with oil, 400°F, flip halfway, usually 12 to 16 minutes, to 165°F. Oven: oiled sheet pan, drizzle oil on top, 400°F, flip once, about 20 minutes, to 165°F. THE 5 OLD TRICKS 1. One breast, four cutlets, two plates (pounded even). 2. Dry hand, wet hand, then press. 3. Bread, then rest, then fry. 4. Hot oil, two at a time, hands off. 5. A rack, not a plate. IF SOMETHING GOES WRONG Greasy and soft? The oil wasn't hot enough, or the pan was crowded. Do the crumb test and fry only 2 at a time. Dark outside but not cooked through? The oil was too hot or the cutlet too thick. Turn the heat down a little and pound them thinner. LEFTOVERS Refrigerate within 2 hours and eat within 3 to 4 days. Reheat on a sheet pan at 325°F for 12 to 15 minutes, to 165°F. The microwave makes them soft. South Philly sandwich: a cold cutlet on a long Italian roll with sharp provolone and broccoli rabe. Chicken parm for two: a little tomato sauce, a slice of mozzarella and some Pecorino, baked at 400°F for 10 to 15 minutes, until hot all the way through (165°F). SAFETY Wash your hands with soap after touching raw chicken. Wash the board, bowls and tongs in hot, soapy water. Throw out the leftover flour, egg and crumbs; they touched raw chicken. Food-safety sources: USDA Food Safety and Inspection Service (FSIS), USDA and the CDC. Next time: stuffed peppers for two, the way Concetta made them, and the little trick that keeps them standing up straight in the pan. About this channel: Ada is a fictional AI presenter, and her family stories are made up. The recipe was checked against published, tested recipes (including America's Test Kitchen and Cook's Country) and USDA food-safety guidance. #chickencutlets #italianamerican #cookingfortwo