Spinoff: Frying Chicken Cutlets

I usually make 4 chicken cutlets at a time. I have a regular size non-stick frying pan that I use (nothing fancy, and it's at least 8 years old), it's fits 2 cutlets at a time. I use EVOO and I leave the heat on medium. The 1st batch always comes out great, however, when it's time for the 2nd batch whatever bread crumbs fell of the first start to burn, so I try to take most out and I've even used a paper towel to wipe the whole thing out.

Then, I have to add more oil and reheat before I put the last 2 cutlets in. The 2nd batch never comes out right, it seems they always get burnt on the outside from the leftover crumbs from the 1st batch. How do I avoid this? I guess I could have 2 pans going at once?

Re: Spinoff: Frying Chicken Cutlets

this happens to me all the time too. DH likes them extra crispy so he usually eats the second batch and i have the pretty first batch all to myself. i dont know how to fix it besides having 2 pans going at once like you said.

Re: Spinoff: Frying Chicken Cutlets

Hmmm maybe turn the heat down a little bit for the second one? Maybe it's just because the pan is already so hot. This never happens to me but then again I basically live off fried chicken cutlets so I should be shot if I can't get them right!

Re: Spinoff: Frying Chicken Cutlets

it is because the pan is so hot. The second batch will always be darker.

You have to turn down the heat. Especially if you are using an electric stove. Medium should always do it.

Also if you are using olive oil, corn oil or canola you should always keep it on medium. Do you reheat on medium?

Also what are you breading with. There should not be a lot of crumbs in the pan. Don't move them around.

Message edited 11/29/2010 5:01:55 PM.

Re: Spinoff: Frying Chicken Cutlets

I agree. Pan is too hot. I always have to turn mine lower for the second batch. I only flip my cutlets once. Maybe you have too much breading. I rarely have crumbs in my pan.

Re: Spinoff: Frying Chicken Cutlets

Okay, I will try to keep heat lower next time and see if that makes a difference. Also, maybe too many crumbs fall off because I don't bread with egg (allergies). But, the crumbs in the pan was only one of the problems. The other was the "burning" of the 2nd batch too soon.

Re: Spinoff: Frying Chicken Cutlets

I just made mine tonight using some tips from the other thread....

dip in egg, dip in breadcrumbs, dip in egg again, dip in breadcrumbs again (awesome advice)

put in fridge for a little bit so it can set.

use a fork to flip them

They came out AWESOME!!!!! So So SO So good!!!


I didn't have any problem with the oil getting to hot...and I made about 3-4 lbs of cutlets (thin). I kept it on medium...about a 6 on my stove---and cooked about 3 at a time.