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Repeat with remaining chicken breast for a total of 4 cutlets. Line a baking sheet with a wire rack. On a clean work surface, arrange a 12"-long sheet of plastic wrap.
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Available weekdays until 3 p.m. at the bar, Carmine's chicken parm hero features pan-fried chicken cutlets, melted cheese, and marinara sauce placed on a toasted hero roll.
With this method, not only do you ensure that the breading sticks nicely to the cutlet by leading with flour and egg, but it gives the crust a nice, thick consistency.
The meat is seasoned with salt and pepper, dipped in beaten eggs and covered with flour or bread crumbs and fried in vegetable oil. If breaded, they are normally covered with flour first before being dipped in the egg. Lime juice is then squeezed over the cutlets before serving or eating them, and they are also seasoned with hot sauce often.
Also, kotlet drobiowy is made of chicken or turkey and prepared in a similar way, and kotlet wolowy is made of beef steak, pounded, soaked in milk for a few hours to tenderize the meat and then coated in flour, beaten egg, and bread crumbs.
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