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Chicken Cutlets in Batter Fried in a Pan
Instructions
Prepare the batter: in a deep bowl, beat 2 eggs with a whisk until the whites and yolks are fully combined – the mixture should become smooth and slightly foamy. There's no need to beat vigorously, otherwise the batter will bubble while frying. The eggs should be at room temperature – cold eggs mix less well with the flour and form lumps.
Add 2 tbsp of sifted flour to the eggs a little at a time, stirring constantly with the whisk – it's important to add the flour in a thin stream so that no lumps form. If lumps do appear, blitz the batter with an immersion blender for 10 seconds. The consistency should resemble thin sour cream.
Add 2 tbsp of sesame, then salt and pepper to taste – for both looks and flavour, a mix of white and black sesame in a 1:1 ratio is ideal. Stir thoroughly again. The batter should have the consistency of thin sour cream – too thick and it won't spread evenly over the cutlet, too thin and it will run off without forming a crust.
Rinse the chicken fillet (500 g) under cold water and pat it dry with a paper towel – wet meat won't stick to the batter and the crust will turn out loose. Cut it across the grain into small slices 1.5–2 cm thick – after pounding they will become thin portion-sized cutlets.
Place each piece of fillet in a plastic bag or between two layers of cling film and pound it with a meat mallet – the bag prevents the fibres from scattering and stops splashing. Work with the flat side of the mallet, not the toothed side, so as not to tear the meat. Smooth cutlets look more attractive and hold the batter better.
Don't pound too hard – it's enough to bring the thickness down to 3–4 mm. Cutlets that are too thin will dry out during frying, while ones that are too thick won't cook through inside. If needed, lightly salt each cutlet on both sides and leave it for 5 minutes to marinate.
Dip each cutlet into the prepared batter on both sides and place it straight onto a well-heated skillet with vegetable oil (a 3–4 mm layer). There's no need to batter the whole batch in advance – the batter will run off and the crust will turn out thin. Leave a gap of 1–2 cm between the cutlets.
Fry on both sides for 3–4 minutes each over medium heat until a rich golden crust forms – the gentle heat lets the meat cook through inside without burning the batter. Place the finished chicken cutlets on a plate lined with a paper napkin so it absorbs the excess oil – this keeps the dish from being greasy.
Tips
- 1
Use a mix of white and black sesame (1 tbsp of each) – the cutlets will take on a striking striped look and a richer nutty aroma. Black sesame is slightly bitter and white is sweeter, so the balance is just right.
- 2
Pound the fillet only through a bag or cling film – uncovered meat scatters and the fibres come apart. The bag keeps the shape and prevents splashing, and the meat is pounded neatly and evenly.
- 3
The batter shouldn't be too thick – otherwise the crust will turn out thick and rubbery. The ideal consistency is like thin sour cream, easily running off a spoon but still coating the meat in a dense layer.
- 4
Serve the hot cutlets with a vegetable salad of fresh tomatoes and cucumbers, mashed potatoes or boiled rice. They go well with a garlic or tartar sauce for dipping.
FAQ
Why doesn't the batter stick to the chicken cutlets? +
There are three main reasons: the meat was too wet (be sure to pat it dry with a paper towel before dipping), the batter was too thin (add another 1 tbsp of flour and stir), or the pan wasn't hot enough (the first side should set immediately, otherwise the batter will run off). A double coating also helps: first dredge the cutlets in flour, then dip them in the batter – the flour absorbs any remaining moisture and the batter sticks firmly.
Can chicken cutlets in batter be baked in the oven? +
Yes, place the battered cutlets on a baking tray lined with parchment greased with vegetable oil and bake at 200 °C for 15–20 minutes. Turn them halfway through baking so the crust forms on both sides. The calorie count will drop from 175 to 130 kcal per 100 g. In the oven the cutlets come out less greasy but keep their juiciness and crunch. You can brown them further under the grill for 2–3 minutes at the end.
What can replace the sesame in the batter? +
Flax seeds (a milder flavour), chopped nuts (almonds, hazelnuts or cashews for a refined touch), breadcrumbs (the classic option with a firm crust) or poppy seeds all work well. For an Eastern accent, use toasted sesame – its aroma comes through more strongly. You can also combine them: replace half the sesame with grated Parmesan for an Italian version with a cheesy note.
How can I make chicken cutlets in batter even juicier? +
Marinate the chicken fillet before pounding in 3 tbsp of kefir with salt and pepper for 30 minutes – the lactic acid softens the fibres. A second method is to add 1 tbsp of sour cream or milk to the batter: the batter becomes more delicate and the meat juicier. Fry over medium heat under a lid for 2 minutes on each side after browning – the steam cooks the meat through further. Serve immediately after cooking, while the crust is still warm.
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