Kyle’s Krazy Khicken Kutlets, A Family Recipe
Why I Love This Recipe
This is an old family recipe, at least as old as my grandma, the first person to give me one! God bless her! (Don’t worry she’s not dead ;)) CHEMISTRY INFORMATION: The pure substance is salt (NaCl). The ingredients that are homogeneous mixtures are, garlic powder, Pepper, vegetable/canola oil. The heterogeneous mixtures are the Chicken Breasts, eggs. The chicken breasts becoming cutlets after being fried is both a chemical and physical change because it changes from chicken breasts to cutlets when they are cut smaller, and the eggs stick together the breadcrumbs and meat because there is a chemical reaction for the egg proteins when they heat up . The chicken changing from a pinkish color to white is a chemical change, because the color changes. The oil heating up is a physical change.
Submitted by: "Kyle D"
Ingredients You'll Need
500 grams of chicken breast
2 eggs beaten
500 milliliters of bread crumbs
500 milliliters vegetable or canola oil for frying
1 teaspoon each; Salt, Ground pepper and Garlic powder
Step 1: Pour oil into frying pan and slowly heat.
Step 2: Slice the chicken breast into thin cutlets (between 1/4” to 1/2”).
Step 3: Season the chicken with the salt, pepper and garlic
powder on each side.
Step 4: Dip the cutlets into the egg mixture, turn over and coat the other side with egg mixture
Step 5: Place breadcrumbs in shallow dish and then dip the egg coated chicken into breadcrumbs. Turn chicken over to coated other side. Make sure entire cutlet is breaded. Gently shake to remove excess breadcrumbs.
Step 6: Test if oil is hot enough by dropping a pinch of the breadcrumbs into oil. If they slowly start to sizzle and create bubbles, oil is ready. If they sizzle and bubble immediately, turning the breadcrumbs dark instantly, oil is too hot, turn heat down and wait 10 minutes. Retest with breadcrumbs.
Step 7: Place breaded cutlet into oil. When placing chicken into hot oil with tongs, place each cutlet in slowly with the first end closest to you and slowly lower other end in away from you. This will avoid oil splashing towards you. Add more cutlets (as your pan allows) without overcrowding.
Step 8: Watch cutlet, when the edges start to turn golden brown, carefully turn chicken over with tongs.
Step 9: When chicken cutlet is evenly golden brown on each side, remove from oil and place on your paper towel lined platter.
Step 10: Wait until cutlets have cooled a bit before serving (about 5 minutes)