Crumbs never fall off in soft-sided chunks. That is me, throwing my hands in the air, 370 days into a global pandemic, wondering why anyone bothers cooking at home.Įarly in our inside days, my mother in-law, saint that she is, made the kids some breaded crispy cutlets and I expressed this to her - that I love them but there’s step 1, 2, 3… - and she said “flour? No, I don’t use flour.” My MIL jumps right to the egg, then the crumbs, and somehow they’re ever better. We still need salad and/or another vegetable. Maybe it’s just that my kitchen counter is small, or maybe I’m just kind of lazy, but I find the whole process interminable: pounding the cutlets if you want them thin, dredging them in flour, then egg, then breadcrumbs, then frying them, then draining them on endless paper towels or paper bags, then trying to either reuse or dispose of the oil properly, and somehow, after all of this, dinner isn’t made. We’ve bought them at our local grocery store, but I disagree with the store on seasoning, in that I believe in it and they do not. Which, as you can imagine, leads to a bit of an impasse. Whether you call them milanese, schnitzel or “they’re just big chicken tenders and you like chicken tenders, please try them!”, I absolutely love perfectly seasoned, craggy bread-crumbed, deeply golden, crispy chicken cutlets but I absolutely hate making them.
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