Grandma Cole's Chicken Cutlets
A classic, make-ahead recipe where a savory mixture of cooked chicken, breadcrumbs, and vegetables is chilled firm overnight. The set mixture is then sliced, coated in a crispy cracker crumb crust, and pan-fried until golden brown.
An original recipe by Forkin
- Total time
- 8 hr 35 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 592 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Cutlet Mixture
- 600 gcooked chicken, finely chopped or shredded
- 1.5 cupplain breadcrumbs
- 75 ggreen bell pepper, finely chopped
- 120 mlchicken broth
- 2 tbspfresh parsley, chopped
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 1 pcsegg, beaten
Coating
- 1 pcsegg
- 1 cupsaltine crackers, crushed into fine crumbs
Frying
- 120 mlvegetable oil, for frying
Equipment
shallow bowl · loaf pan · large skillet · tongs · plastic wrap · large bowl · whisk · cutting board · knife
The method
Step by step
- 1
In a large bowl, combine the cooked chicken, plain breadcrumbs, green bell pepper, fresh parsley, salt, and black pepper.
About 3 min
- 2
Add the beaten egg from the 'Cutlet Mixture' group and the chicken broth to the bowl.
About 2 min
Cook’s note: Using your hands is the most effective way to ensure all ingredients are evenly incorporated.
- 3
Press the mixture firmly and evenly into a standard loaf pan or a small rectangular baking dish.
About 3 min
Cook’s note: Compacting the mixture well is key to ensuring the cutlets hold their shape after chilling.
- 4
Cover the dish tightly with plastic wrap and refrigerate overnight, or for at least 8 hours, until very firm.
About 8 hr
- 5
Once chilled, carefully run a knife around the edges and turn the firm block out onto a cutting board.
About 2 min
- 6
Cut the block into 6-8 thick slices.
About 2 min
- 7
Set up your breading station. Whisk the 'Coating' egg in a shallow bowl. Place the crushed crackers in a separate shallow dish.
About 3 min
- 8
Dip one chicken slice into the whisked egg, letting any excess drip off.
About 1 min
- 9
Dredge the egg-coated slice in the cracker crumbs, pressing gently to ensure an even, full coating on all sides.
About 1 min
- 10
Repeat the breading process with the remaining chicken slices.
About 5 min
Cook’s note: You can place breaded cutlets on a wire rack as you work to prevent the bottom from getting soggy.
- 11
Pour the vegetable oil into a large skillet and heat over medium-high heat until it shimmers.
About 3 min
- 12
Carefully place the cutlets in the hot oil, working in batches if necessary to avoid overcrowding the pan.
About 1 min
Cook’s note: Leave space between cutlets to ensure they fry evenly and become crispy.
- 13
Fry for 3-4 minutes per side until each side is deep golden brown and crisp.
About 8 min
- 14
Remove the cooked cutlets from the skillet and transfer to a wire rack or paper towel-lined plate to drain.
About 2 min
Per serving
Nutrition
- Calories
- 592kcal
- Protein
- 37.1g
- Carbs
- 34.5g
- Fat
- 33.3g
- Fibre
- 2.3g
- Sugar
- 3.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooked cutlets in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) or in an air fryer until crisp and heated through.
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