Last weekend, I had a wild craving for a BK Chicken Sandwich, which for the record was my most favorite childhood food. Rather than forking over three bucks for a chemically processed corporate death machine fillet, I decided to whip up a batch of chicken schnitzel, aka chicken Milanese. Or in Jersey Shore parlance, “chicken cutlets.” To be fair these are not synonymous but rather “related” dishes. All three consist of breaded and fried chicken but the Milanese usually has parmesan in the mix while schnitzels are traditionally made with veal.

In learning how to make this you master not only the art of properly cooking chicken breasts so they are juicy and delectable but also how to properly heat oil and cook in batches to ensure crispy, golden brown food. Important stuff to say the least. And just remember tonight’s chicken cutlet night can also be tomorrow’s chicken parmesan night! Read More