20+ FAVORITE Chicken Cutlet Recipes (2024)

FAQs

How many chicken cutlets per person? ›

According to the American Heart Association, a serving size of meat or poultry is 3 to 4 ounces for adults—or a portion that is about the size of a computer mouse or deck of cards. Some people are heavier meat-eaters than others, so if you aren't sure, you should err on the side of more.

Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.

Oils with a high smoking point work best for frying because the oil needs to be at a high temperature yet still below its smoking point when frying. Good frying oils include most vegetable oils, peanut oil, safflower oil, soybean oil, grapeseed oil, and canola oil.

For a main course, you generally need about 1/2 to 2/3 pound of chicken per person.

How Much Chicken to Cook Per Person. The amount of chicken to cook per person depends on whether it's the main dish or a part of the meal. If chicken is the main entree, like these pan-seared chicken breasts, you can plan on 4 to 6 ounces per person. It can also vary based on the number of side dishes you plan to serve ...

The size of the chicken pieces also determines "how much fried chicken per person". If you're serving larger pieces like breasts or thighs, two pieces per person should be enough. For smaller pieces like wings or drumettes, three to four per person would be appropriate.

Don't overcrowd the pan. This will prevent the chicken from getting extra crispy. Plan on doing at least two batches. Bread the chicken and let them sit for at least 10 minutes before frying so the breading sticks to the chicken.

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.

I got the best results when using a 50-50 blend of potato starch and wheat flour by weight. The wheat flour facilitates browning, while the potato starch provides structure, cohesion, and that all important crunch factor.

The basic recommendation is to allow about a half a pound of chicken per person, and about 1/2 to 3/4 cup of cooked rice. So, 15 pounds of chicken, and 8–10 cups uncooked rice (to make 16–20 cups cooked), should be enough.

How many cutlets per person? ›

Each cutlet is about 250g. You'll need at least one per person.

The best side dishes to serve with chicken cutlets are french fries, sweet mashed potatoes, mushroom risotto, lamb and mushroom stew, Mexican rice, chicken marsala, polenta, tabasco sauce, bang bang shrimp pasta, chicken wings, twice-baked potatoes, potato wedges, brown butter parmesan pasta, and tomato salad.

An average-size chicken weighs about 1.5kg and will feed 4 people. If you're cooking for 5 or 6, go for a 1.8kg-2kg bird. Do buy the best you can – preferably free-range and organic. Slow-grown birds have more flavour, and produce a much better cooked result, without taking welfare issues into account.

How much chickens are needed to serve 10 members? It depends on the size of chickens and the type of dishes. Normally, a good eater will need 1/4 portion of a medium size chicken. By this assumption, you may need 3 chicken s including some extra portion.