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(Eater)   This is the summer of chicken cutlets, go forth and pound   (eater.com) divider line
    More: Interesting, Meat, chicken cutlet, Tonkatsu, tender piece of chicken breast, Cutlet, easy preparation, french fries, tomato sauce  
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434 clicks; posted to Food » on 30 Jun 2022 at 11:11 PM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



14 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-06-30 11:36:56 PM  
Eh -- you bang out a chicken breast for faster frying -- in disposable vej bag -- both sides

10 minutes

/medium high
 
2022-07-01 12:24:17 AM  
"...nothing tastes as good as a chicken cutlet."
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2022-07-01 1:35:00 AM  
Sub the breast out for boneless thighs
 
2022-07-01 2:05:24 AM  
Chicken schnitzel ... so good.  Use ground Funyuns or Cheetos as breadcrumbs.  Pound your meat (light or dark, it's all luv), dredge in flour then drench in egg (to make a glue), then get as much "breading" as you can get on.  Panee in butter or canola and let the hood times roll baby.  Awesome with pounded pork too ... schnitzel über alles.
 
2022-07-01 6:28:38 AM  

CoonAce: Chicken schnitzel ... so good.  Use ground Funyuns or Cheetos as breadcrumbs.  Pound your meat (light or dark, it's all luv), dredge in flour then drench in egg (to make a glue), then get as much "breading" as you can get on.  Panee in butter or canola and let the hood times roll baby.  Awesome with pounded pork too ... schnitzel über alles.


Every pub in Australia seems to do chicken schnitties, usually beef schnitties too (which I've been told by an American is not dissimilar to what Americans call chicken-fried steak). We love them here, pubs brag about awards they've won for their schnitties, it's pretty much the bedrock of our hospitality industry.
 
2022-07-01 7:26:21 AM  
Boneless thigh and leg meat : cut up into nug size peices, marinate (garlic herb is my favorite) for a couple days, put into a foil packet or two with some fresh marinade, air fry 28 minutes at 370, be sure to preheat the fryer, check with a probe inside packets for about 200 degrees. Cool and bag and refrigerate.

Result is intensely flavored nuggets with zero breading. Serve with rice or noodles and a veggie. Great on a salad. Stick em in an enchilada. Or just munch them right out of the bag, 3 bucks a pound plus your marinade and foil. Prep time maybe ten minutes. A very sharp knife and a good cutting board speeds the process up. I got tired of breading things and eating burnt breading as a result, chikin cooked this way always comes out perfectly and never burns.
 
2022-07-01 9:01:30 AM  
Some Recipes to Make When You Lose Your Bodily Autonomy
Delicious weeknight staples for our current dystopia!

Quick and Easy Chicken Paillard
 
2022-07-01 10:26:33 AM  
For you keto freaks, chicken "breaded" with pork rinds makes for really decent fried chicken.
 
2022-07-01 11:52:16 AM  
Or if you find yourself in harder times, go forth and choke the chicken.
 
2022-07-01 6:30:22 PM  
this is the summer of your mom giving me handjobs

/she will make me a sandwich first
 
2022-07-01 8:06:04 PM  

empres77: For you keto freaks, chicken "breaded" with pork rinds makes for really decent fried chicken.


I'm frightened, yet strangely aroused. But mostly frightened.
 
2022-07-01 8:33:40 PM  

NINEv2: empres77: For you keto freaks, chicken "breaded" with pork rinds makes for really decent fried chicken.

I'm frightened, yet strangely aroused. But mostly frightened.


Don't knock it till you try it 😉
 
2022-07-02 3:22:51 AM  

empres77: NINEv2: empres77: For you keto freaks, chicken "breaded" with pork rinds makes for really decent fried chicken.

I'm frightened, yet strangely aroused. But mostly frightened.

Don't knock it till you try it 😉


They sell powdered pork rinds at the grocery store now for that reason
 
2022-07-02 8:50:36 AM  
Cutlet sounds stupid. Call it anything else.

Cut let.

Cutlet.

farking stupid
 
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