- ✅ Pound it out: Even thickness (½ inch) ensures even cooking. Use wax paper and a frying pan if you don’t have a mallet.
- ✅ Salt ahead: Season the raw cutlet and let it sit 15 minutes. This helps retain moisture during the fry.
- ✅ Dry the surface: Pat the breaded cutlet dry with a paper towel before it hits the oil. Steam is the enemy of crunch.
- ✅ Rest, always rest: Let that cutlet sit for 3-5 minutes before slicing. Trust us—the juices will settle, and the temp will climb safely.
One more fun fact: the reason your grandmother’s chicken was always dry? She likely cooked it to 180°F out of fear. The USDA’s 165°F is a baseline, not a ceiling—but the ceiling of edible chicken is far lower than you think.
