You don’t put them on paper towels because that causes the crust to get soft and soggy. You put them on a cookie rack to drain off because it keeps it crispy on both sides.
I love that you said "If youre using garlic powder.. they may come out a bit darker." I was thinking "These need to be a bit more brown for me." When they came out. I dont think I know how to eat anything without garlic/onion powder being involved. I cant do a lot of salt, so I gotta go somewhere for extra flavor. This video was super helpful!
Frank the tidbits of information you sprinkle in throughout your videos are so refreshing, like the breading for example. Not too much but enough to get people thinking outside the box.
In Czechia we eat chicken/pork cutlets on Christmas Eve dinner. There is a way to improve them. After you finish frying and then dry them, take another pan and put it on low heat and put some butter into it. When the butter is melted coat your cutlets in a butter for like 15-20 second for each side. Again, it must be on a low heat. Take it out of the pan and pour a just a little bit of lemon juice on it. Flavor of cutlets then really intensifies.
There's SO much useful knowledge in this one video even though it's just basic knowledge. Thank you so much Chef Frank for the uploads, I am truly grateful to have learn from you!
Love the Tasting History shirt! I would never describe myself as a cook but I really enjoy that channel and yours. I can tell you are a teacher. You add tips that clarify your process. Another well done video Frank!
That CRUNCH THO!!! 👏🏻👏🏻👏🏻 thank you for teaching me some new techniques, I make these every week for my NY Italian hubby & I’m trying to perfect them 👌🏼🫶🏻
If anyone is opposed to frying their chicken/pork what we do is paint a rather thick-ish layer of mayonnaise on top and then cover with panko and bake. We use an over sized toaster oven that heats up much faster than our full stove and bake at about 375 F/191C a bit higher up rack wise in order to brown the panko. Pork loin takes about 30-35 mins to get it to 140F/60C internal temp whereas an un-pounded continental sized chicken breast will take about 50 mins or a bit longer to get to 165F/74C You might want to slice the giant pieces of chicken into thinner pieces to speed up cooking depending on how invested you are. =)
@@LorenzoCa Not everyone wants to use so much olive oil every time just to eat dinner. Plus a comment below from Nick asked if there was a fry free version that was easily seen when I commented.
Chef Frank always explains everything so well! Thank you! Wanted to add also, a lot of japanese when frying katsu will use a bamboo skewer to spear and flip. Minimal crunchy surface contact that way to avoid potentially scraping off any of the good stuff.
I just made these tonight and they were fabulous! I have been searching all over for new recipes as all my daughter eats is chicken and sushi, LOL. This is the second recipe of Frank's I have made and she requested me to make both again! Going to go searching for more of your chicken recipes1 Thank you!
Please try this method. Brine chicken overnight in a salt and sugar water solution with any added spices you might like. Drain and dredge in Italian style bread crumbs with added parmesan cheese. Fry in olive oil and butter till crispy. No egg or flour needed. Always delicious!
Thank you for the Delicious recipe 😋 I made it just like you did. My husband said it was the best chicken cutlets I ever ate looking forward to making eggplant Italian style God bless you and your family 👪
these are a staple where I live, a variation on the Wiener schnitzel. Chicken breast is much cheaper than veal, and so is pork. Pork schnitzels fried like this are served at pretty much each wedding and "old timer" birthday party, especially in the countryside. They're great hot, room temp, even cold. This thing between two slices of bread is a go-to travel food, pop some of these "sandwiches" in a paper bag and when the family gets hungry on your 8 hour long car ride to somewhere, hand out those bad boys and everyone is happy.
Chef Frank! Awesome good sir! Nicely done! One of the things you didn't mention was that you should let your coated cutlets (or anything coated for frying) dry for 8-10 minutes before putting them in the hot oil to prevent blowing the crust off. Thanks for the great video sir! Cheers from Texas!
so I use this method not for chicken but for shrimp. Any opinions on seasoning the flour vs seasoning the breadcrumbs/panko? I also find the yolk doesn't do much but add eggy flavor to this and use egg whites only.
You don't really need flour, we usually only use breadcrumbs (yes, they do stick by themselves with just eggs). I myself prefer the flour version, but it's also the more caloric one.
Now put it in a pita with salad and tahini. Amazing israeli sandwich recipe. Also i put mustard and garlic with the eggs for more flavor. Also paprika with the salt and pepper
Even Frank could not hold back while tasting. I also have this problem when frying Wiener schnitzel. You can try clarified butter for frying, makes everything better. Another option is lard, I use it when frying pork or wild boar.
I make this often, but I like to add herbs and cheese. Specifically, I grate parmesan in the eggs, maybe adding garlic powder and an extra egg yolk. And to the breadcrumbs, I either add tarragon and chives or thyme and rosemary.
What do you do with the grease? Can you keep it and use it for something else later or is it just saved for frying specific types of food? Do you have a type of grease that you prefer over other types like vegetable verse canola oil, grape seed over avocado? Can I store it in the pantry or should it been kept in the refrigerator?
That tasting history tshirt!!
How do you know?
So awesome
That channel is awesome. Highly recommend that and Townsends. Watch them all the time.
Kewl
I knew frank was a legend, this just seals it (like a kiss from a rose)
You don’t put them on paper towels because that causes the crust to get soft and soggy. You put them on a cookie rack to drain off because it keeps it crispy on both sides.
The godfather is back with one of the best cutlets i have ever seen in my life
This isn't godfather. Frank is God-Father.
Awesome crunch when you bit into the cutlet!
I love that you said "If youre using garlic powder.. they may come out a bit darker." I was thinking "These need to be a bit more brown for me." When they came out. I dont think I know how to eat anything without garlic/onion powder being involved. I cant do a lot of salt, so I gotta go somewhere for extra flavor. This video was super helpful!
Frank the tidbits of information you sprinkle in throughout your videos are so refreshing, like the breading for example. Not too much but enough to get people thinking outside the box.
Thank you.
Love all the content -- please don't quit! It's a climb to see the shine .. almost at 100k.
I really love your teaching style. Wet hand dry hand. No one ever explained it to me
Thank you very much!
it feels like we are in your classroom... in your kitchen though... and im totally trying this soon!
As someone who was in his actual classroom… This is exactly what it was like
As someone who was in his actual classroom… This is exactly what it was like
In Czechia we eat chicken/pork cutlets on Christmas Eve dinner. There is a way to improve them. After you finish frying and then dry them, take another pan and put it on low heat and put some butter into it. When the butter is melted coat your cutlets in a butter for like 15-20 second for each side. Again, it must be on a low heat. Take it out of the pan and pour a just a little bit of lemon juice on it. Flavor of cutlets then really intensifies.
Wooaahhhh. Genius!!
I really like that you point out important things along the way (like how to place things in the oil)!
There's SO much useful knowledge in this one video even though it's just basic knowledge. Thank you so much Chef Frank for the uploads, I am truly grateful to have learn from you!
Now, I’m not a German, but schnitzels are really popular in Slovakia as well, and oh boy, the ones you’ve prepared look good! Well done!
Same goes for Poland.
And Romania!
Love the Tasting History shirt! I would never describe myself as a cook but I really enjoy that channel and yours. I can tell you are a teacher. You add tips that clarify your process. Another well done video Frank!
Love this guy, glad found this channel ❤❤❤
My Mema riviezzo always made these when I came over to her house, it was one of the best things I’ve ever had. Miss you mema
A good teacher will make something seemingly complicated into something simple, Chef Frank does exactly that. Keep up the good work.
Thank you! Very clear and specific instructions!
Glad it was helpful!
That CRUNCH THO!!! 👏🏻👏🏻👏🏻 thank you for teaching me some new techniques, I make these every week for my NY Italian hubby & I’m trying to perfect them 👌🏼🫶🏻
Fantastic instructions! I really enjoyed learning the technique and reasoning.
Glad it was helpful!
LOVE the ziplock hack! So simple yet never thought of it!
I am very happy when watching someone who is very good at something but happily giving their knowledge freely
My pleasure
If anyone is opposed to frying their chicken/pork what we do is paint a rather thick-ish layer of mayonnaise on top and then cover with panko and bake.
We use an over sized toaster oven that heats up much faster than our full stove and bake at about 375 F/191C a bit higher up rack wise in order to brown the panko.
Pork loin takes about 30-35 mins to get it to 140F/60C internal temp whereas an un-pounded continental sized chicken breast will take about 50 mins or a bit longer to get to 165F/74C
You might want to slice the giant pieces of chicken into thinner pieces to speed up cooking depending on how invested you are. =)
Why would anyone be opposed to frying chicken?
@@LorenzoCa The health-conscious ones, I'd wager.
@@LorenzoCa Not everyone wants to use so much olive oil every time just to eat dinner.
Plus a comment below from Nick asked if there was a fry free version that was easily seen when I commented.
@@mihirx27 I'm skeptical whether deep frying is less healthy than eating chicken covered in mayonnaise.
@@Yoroiful Depends on the Mayo, and how good you are at removing excess oil from the fried product.
This was just what I needed! I had failed previously due to low temperature. Thank you!
Glad it helped!
If you switch on the subtitles, you will see the oil applauding your performance at 12:00.
Great video Frank, will try it soon!
Omg!!! That crunch was awsome!!! Hahaha 😁 loud & clear....crispy & crunchy...yummy!!!
I just made this tonight and its the best! Never found a good way of frying chicken before. Thank you!
Breading:
Flour, egg, oatmeal. Use the 1-minute (instant) oats
The texture is like cornflakes (super crispy) but not as sweet.
Don't you have cornflakes w/o sugar? 🤔
I LOVE YOUR VIDEO!!! Thank you for being so detailed and providing lots of tips!
You are so welcome!
Followed your recipe and for the first time ever, my cutlets came out “chef’s kiss” Thank you
The best cooking channel on TH-cam
Thanks for taking the time to explain,
Who wouldn't love to have meals at the Proto house? The food he makes is amazing and I bet his family eats well
Chef Frank always explains everything so well! Thank you!
Wanted to add also, a lot of japanese when frying katsu will use a bamboo skewer to spear and flip. Minimal crunchy surface contact that way to avoid potentially scraping off any of the good stuff.
I will try that next time
I just made these tonight and they were fabulous! I have been searching all over for new recipes as all my daughter eats is chicken and sushi, LOL. This is the second recipe of Frank's I have made and she requested me to make both again! Going to go searching for more of your chicken recipes1 Thank you!
Great video all the small tips along the way to making these right, thanks!
Tried both recipes...Jim's at sip and feast are way better!
This is a great video! Learned so many tips and the recipe was direct. Pleasant explanations as well.
Oh...! I like this method.
I wil surely try it.
Thanks. 👍🏻
I love chicken cutlets! I like them with a little Marinara sauce and (melted) Mozzarella on top.
Tried this .. and it was delicious. Your video is so educational and helpful. Thank you!
Thanks
Just came across this. I will be making these this week! I love the step by step instructions and explanations. Thank you!
Thanks Chef. I hadn't a clue before. I tried it using your steps, perfect.
Excellent video! Thank you!
You are welcome!
Please try this method. Brine chicken overnight in a salt and sugar water solution with any added spices you might like. Drain and dredge in Italian style bread crumbs with added parmesan cheese. Fry in olive oil and butter till crispy. No egg or flour needed. Always delicious!
This looks great!
But $109 for thermopen! Wow!
I never knew they were so expensive!
I think I’ll just take my chances. lol
Haha. Same here girl. I think BJ sells them. I know Temu sells them too.
Nice Job. I am making this dish for Christmas wish me luck.
Spot on video! Great job
Thanks!
Thank you for the Delicious recipe 😋 I made it just like you did. My husband said it was the best chicken cutlets I ever ate looking forward to making eggplant Italian style God bless you and your family 👪
these are a staple where I live, a variation on the Wiener schnitzel. Chicken breast is much cheaper than veal, and so is pork. Pork schnitzels fried like this are served at pretty much each wedding and "old timer" birthday party, especially in the countryside. They're great hot, room temp, even cold. This thing between two slices of bread is a go-to travel food, pop some of these "sandwiches" in a paper bag and when the family gets hungry on your 8 hour long car ride to somewhere, hand out those bad boys and everyone is happy.
I agree
Would love to see a fried or BBQ'd chicken wings video next. Love the channel 🍻
oh man a healthier way to do wings besides fried would be awesome.
WOW, love your detailed explanation 👏 👌 👍
I am learning how to cook. Looks yummy 😋
Great video. I learned a lot! I appreciate it.
I should've expected Frank's "little bit of kosher salt" to be a lot 😅
Well, the salt was necessary, so I wasn't too surprised
Now , how do you discard the excess oil in the frying pan ? What do you do with that ?
Frank, what's your take on MSG? Yay or Nay?
13:09 The smile says it all!
love this Franl!!!!!!!!
Did you try my recipes?
Chef Frank! Awesome good sir! Nicely done! One of the things you didn't mention was that you should let your coated cutlets (or anything coated for frying) dry for 8-10 minutes before putting them in the hot oil to prevent blowing the crust off. Thanks for the great video sir! Cheers from Texas!
Very good learnt something new to night 🌙 will do thanks Ireland 🇮🇪
Looks yummy. Great tips as well
I always have issue with the breading, didn’t know it’s bc the oil is not hot enough. This was very informative, thank you!
Glad it was helpful!
so I use this method not for chicken but for shrimp. Any opinions on seasoning the flour vs seasoning the breadcrumbs/panko? I also find the yolk doesn't do much but add eggy flavor to this and use egg whites only.
Oh yes, the best chef
Love the t-shirt! Found you because of Tasting History and love these videos.
Sending this to my mom 🫡🫡🫡
Thank you!! Going to make them soon 🙌🏼 you got a new subscriber!
Absolutely came out perfect! My family loved them! Thank you!
First post? Yay! And that crunch? Yum
Wow, these look amazing! Would love to have a Schnitzel with Spätzle right now.
Excellent! That’s all details are very important if you want to get a good product
GREAT TY IT TASTES AMAZING
Great video! A lot of really great tips.
That was a big bite! I said it out loud just before Chef Frank said it🤣
Great thanks! Easy and tasty
keep up the good work
What's the best way to reheat these and keep some of the crispiness? I'm guessing oven. Any specific temp or time?
I needed this. Very simple. Will try it tonight.
Omg I missed u frank I've been watching epicurious and u no their no more:(
Thanks now I'm gonna go to to bakery n get some fresh Italian bread
Did you try the recipes?
I made this for my Sons Birthday Frank came out great.
great video how to add taste I made but tasted no salt or no taste when to add salt or other spices?
I enjoyed this video 😊
You don't really need flour, we usually only use breadcrumbs (yes, they do stick by themselves with just eggs). I myself prefer the flour version, but it's also the more caloric one.
Same here. I always wonder why so many chefs say you have to use flour in the breading process when it isn’t necessary.
The flour helps form a more complete breading, and gives the crumbs better sticking power so they don’t fall off.
Makes me want a classic deli chicken cutlet sandwich
Sanguche de milanga in Argentina
I once used a rubber mallet from my tool bucket once 😂
😂😂
@@ProtoCookswithChefFrankKinda worked ok, but the edges were rounded off, I would suggest buying a new rubber mallet.😂 edges are more flat😂
What about your cutting board... While I might not get one that beautiful, the size looks perfect.... thanks for your wonderful content
It would be amazing if you posted about the proper use of wooden cutting boards
Agreed.
Loved!
I’m definitely trying to do this!!! Looks DELICIOUS!!!! U just made me a subscriber ❤️❤️❤️👍🏼
Welcome
Abord
Perfect!!!
I make a very similar version to this, but add Dijon mustard to the eggs and use crushed Corn Flakes with paprika. Absolutely delicious.
Now put it in a pita with salad and tahini.
Amazing israeli sandwich recipe.
Also i put mustard and garlic with the eggs for more flavor. Also paprika with the salt and pepper
Sounds great!
Even Frank could not hold back while tasting. I also have this problem when frying Wiener schnitzel.
You can try clarified butter for frying, makes everything better. Another option is lard, I use it when frying pork or wild boar.
awesome as always!!
Christmas is coming and you should do a video on Gløgg/Gluhwein :)
I make this often, but I like to add herbs and cheese. Specifically, I grate parmesan in the eggs, maybe adding garlic powder and an extra egg yolk. And to the breadcrumbs, I either add tarragon and chives or thyme and rosemary.
What do you do with the grease? Can you keep it and use it for something else later or is it just saved for frying specific types of food? Do you have a type of grease that you prefer over other types like vegetable verse canola oil, grape seed over avocado? Can I store it in the pantry or should it been kept in the refrigerator?
I strain it and keep it for the next batch in the fridge for the next time I fry. I try not to fry other things in the chicken oil.
Awesome vid. Looks delicious.
Do you like chicken or pork schnitzel better? I prefer pork personally
Both are amazing, but chicken schnitzel all the way for sureeee
I'd like to try veal schnitzel (or wiener schnitzel).
Thank you for your knowledge
Do you use Italian/ regular or panko bread crumbs
Italian for these
@@ProtoCookswithChefFrank thank you!! Heading to the supermarket now :)
What do you do with leftover oil?