Winner, Winner, Chicken Cutlet Dinner

A classic crispy chicken cutlet recipe plus two ways to use them.

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chicken cutlet with a fennel slaw and mustard.

The various forms of fried chicken (fingers, cutlets, nuggets, etc) are, to me, a near perfect food. They’re juicy, crispy, and salty, and give me a satisfying dopamine hit every time I order them. They also often act as the gateway to consume my favorite condiment: aioli (or ranch, the basic girl’s “aioli”).

Biting into a piece of fried chicken is one of life’s great food joys, but it’s usually a food I only ever order out on occasion. For some reason, chicken nuggets and fingers were long ago relegated to the kids menu, which feels rude to adults because sometimes I *DO* want the basket of chicken fingers and fries. I love to order fried chicken, especially in sandwich form, but frying pieces of chicken at home can be a bit daunting if you’ve never worked with a deep vat of hot oil.

Crispy chicken cutlets exist in the Venn diagram of supremely enjoyable to eat and relatively simple to make at home. They come together and cook quickly, you likely have most of what you need at home, and you can take the finished product in practically any culinary direction you want.

For ultimate sophistication, enjoy them with a squeeze of lemon and a crisp glass of orange wine (or if you’re

Alison Roman

, a martini). Let the meal be the cure for what ails you.

Crispy Chicken Cutlets