Hey everyone, it’s your boy back again with another one of my cooking adventures. Today, we’re diving into the world of “Tommy Cutlets.” Now, I’ve heard a lot about this guy, Tommy, and how he’s all about that home-cooked goodness, especially his mom’s chicken cutlets. I gotta say, the idea of living with your folks and having your mom’s cooking always ready? Sounds like a dream. Inspired, I figured, why not give these famous cutlets a try myself?
So, I started by gathering what I needed. I remembered reading somewhere that you can use either veal or chicken for these cutlets. I went with chicken because, well, it’s what I had in the fridge. I also grabbed some breadcrumbs, Parmesan cheese, and a mix of Italian herbs because apparently, that’s the secret to getting that authentic flavor. And of course, you can’t forget the eggs – you need those to dip the chicken in before you coat it with the breading.
First things first, I had to prep the chicken. I trimmed off any of that extra fat because nobody wants that in their cutlet. Then, I got a little aggressive and pounded those chicken breasts until they were nice and thin. The goal here is to get them even so they cook evenly, you know?
Next up, I whisked a couple of eggs in a bowl. In another bowl, I mixed together the breadcrumbs, that shredded Parmesan, and a good sprinkle of those Italian herbs. I made sure to mix it all up real good so every bite would be packed with flavor.
Now for the fun part – dredging. I took each chicken piece and dipped it in the egg, making sure it was fully coated. Then, I pressed it into the breadcrumb mixture, flipping it over and pressing again to get that breading to stick on real nice. It’s a bit messy, but hey, that’s part of the fun, right?
Once all the chicken pieces were breaded, I laid them out on a baking sheet. I decided to bake them instead of frying because I was feeling a little lazy and wanted something a bit healthier. I popped them into the oven, which I had preheated, and waited. It said to bake it at 400 for about 20 minutes, flip it, then bake for another 10. My oven runs hot, so I only did a total of 25.
While the cutlets were baking, I thought about how this Tommy guy has it made, with his mom’s cooking and all. It really is a no-brainer to live at home when you’ve got that kind of setup. But hey, even without my mom around to cook for me, I was making some pretty awesome cutlets myself.
Finally, the timer went off, and I pulled out the baking sheet. The cutlets looked golden brown and crispy, and the smell? Oh man, it was amazing. I let them cool for a few minutes before taking a bite. And let me tell you, they were delicious. The chicken was tender, the breading was crispy, and the flavor from the Parmesan and herbs was just perfect.
- Trim and pound the chicken breasts.
- Whisk eggs in one bowl, mix breadcrumbs, Parmesan, and herbs in another.
- Dip chicken in egg, then press into breadcrumb mixture.
- Bake until golden brown and crispy.
So, there you have it, my take on Tommy Cutlets. It was a fun little cooking adventure, and I’m definitely adding this recipe to my rotation. If you’re looking for an easy and tasty meal, give these cutlets a try. You won’t regret it!
