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Hi all. I'm going to be making a chicken breast recipe that says to bake at 425 for 20 minutes. How should I adjust the cooking time if I'm using thin chicken breast cutlets rather than the standard boneless breast halves the recipe calls for? Thanks!
OCNJGIRl When using very thin chicken cutlets I would avoid roasting them, because they will become tough and dry very quickly. I do dry, wet, dry method for my cutlets. Dredge if flour, dip in beaten egg & 1/2 & 1/2 and then cover in Italian Bread Crumbs & Parm. cheese. Heat 2 t oo or grape seed oil in cast iron pan until hot but not smoking, add breaded cutlets and fry 2 1/2 to 3 mins. on ea. side until golden.
I pounded out two chicken breast the other night for dinner and broiled them on low. It was 4 minutes for the first side and just a 2 more after they were flipped. They were perfect for dinner...but reheating them the next day rendered them a bit dry.
Thanks, but I am trying a recipe, it's the Hellman's parmesean crusted chicken breasts they keep showing on TV ads and which got rave reviews online -the recipe doesn't call for flour, egg, etc, nor for broiling. There is no way to adjust the recipe's cooking time for thin breasts without ruining them?
OCNJGIRl I tried that recipe with thicker cutlets & except for the outside topping it had absolutely no flavor. My husband asked me never to make it again. An example, for years I have rubbed Hellman's mayonnaise all over the outside of my turkeys and chickens before I roast them, the mayo does not add any flavor but makes the birds brown beautifully.
425-450 IMO is too high of a heat for roasting c. breasts they will dry out and be devoid of flavor. Your thin c. cutlets really need pampering and quick cooking, Piccata, Franchese.
OCNJGIRl I tried that recipe with thicker cutlets & except for the outside topping it had absolutely no flavor. My husband asked me never to make it again. An example, for years I have rubbed Hellman's mayonnaise all over the outside of my turkeys and chickens before I roast them, the mayo does not add any flavor but makes the birds brown beautifully.
425-450 IMO is too high of a heat for roasting c. breasts they will dry out and be devoid of flavor. Your thin c. cutlets really need pampering and quick cooking, Piccata, Franchese.
I am so glad that you all are safe from Sandy!
Thanks! I ended up cooking them about 15 minutes, with one breast made into a "sacrifice" piece so I could keep testing it. I read those comments about blandness on one of the recipe sites, and added a little garlic pepper, lemon pepper and basil. I also realized I was out of breadcrumbs, so I crushed some Texas Toast garlic and cheese croutons instead - I think they made it better! They came out pretty good, at least my bf liked them, too It's hard to cook for him as he's much better at it than I am! Thanks again, everyone!
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My husband asked me never to make it again.
An example, for years I have rubbed Hellman's mayonnaise all over the outside of my turkeys and chickens before I roast them, the mayo does not add any flavor but makes the birds brown beautifully.
It's hard to cook for him as he's much better at it than I am! Thanks again, everyone!
