Can You Make Crispy Chicken Cutlets Without Breadcrumbs?
Sometimes, you want a crispy chicken cutlet, but either you've run out of breadcrumbs or, for whatever reason, you're looking for a way to make them without. While this may sound like a challenge in the kitchen, it's actually not that difficult to figure out.
“Dipping in egg wash before the coating helps bind everything together, and cooking over medium-high heat ensures the outside crisps up without overcooking the inside,”
According to Littley, when it comes to making breadcrumb-free chicken cutlets, there are plenty of great alternatives. "Crushed nuts like almonds or pistachios give a slightly nutty flavor and a coarser texture, while grated parmesan cheese crisps up beautifully when pan-fried, giving a salty, umami-rich crust," Littley said. But if those options don't work for you, there are others to try. "Crushed cornflakes or panko-style rice crumbs also work well, creating a light and crispy exterior without traditional breadcrumbs," he added.
When choosing the right coating, consider the dish you're making. For example, crispy cutlets made with parmesan pair well with Italian-inspired meals (like chicken Milanese topped with fennel salad), while nuttier coatings may be better suited to dishes where the flavors complement one another (like pecan-crusted chicken with goat cheese).
More tips for getting crispy cutlets without breadcrumbs
To ensure your cutlet turns out crispy without drying out, Dennis Littley had a few key tips. "The secret to getting crispy cutlets without breadcrumbs is to make sure the meat is dry before coating, so the crust sticks properly," he explained. Just as you'd pat fish dry before coating for a crispier result, removing excess moisture from the chicken's surface is essential for achieving the crunchiest crust.
Additionally, you'll want to make sure the coating adheres properly to the chicken. "Dipping in egg wash before the coating helps bind everything together, and cooking over medium-high heat ensures the outside crisps up without overcooking the inside," Littley said. "A quick finish in the oven after pan-frying also helps keep the cutlet juicy while making sure the crust stays crunchy."
So, rather than cooking the chicken entirely on the stovetop, let each side brown in the skillet before transferring it to a 400-degree Fahrenheit oven to finish. It should take about eight to 10 minutes, depending on thickness.