I love fried chicken, but I’ve never been a fan of chicken breast. Dark meat just has so much more flavor and is more moist. I felt vindicated when a judge on The Big Family Cooking Showdown (Netflix) made a similar comment. Kotlety z Piersi Kurczaka (Chicken Cutlet) might change all of that for me. I used the same technique that I would to make Kotlet Schabowy.
Pounding the chicken breast thin with a meat mallet (affiliate link), tenderizes the meat and insures that it cooks quickly and stays moist. (You won’t want to use the tenderloin or chicken tenders. It’s just too delicate to tenderize in this way.) With a delicious crisp crust, and a thin, moist bit of chicken breast Kotlety z Piersi Kurczaka (Chicken Cutlet) makes for a delicious meal. We prepared this recently for a Sunday Dinner with my parents and my sister, and it was a hit!
Smacznego!
Lois
Kotlety z Piersi Kurczaka (Chicken Cutlet)
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 8 1x
- Category: Main
- Cuisine: Polish
Description
Tenderizing gives you a thin, moist bit of meat, surrounded by a crisp breadcrumb crust
Ingredients
- 4 chicken breast (without tenders)
- salt and pepper
- flour, for dredging
- 3 eggs, beaten
- breadcrumbs (season with salt and pepper)
- oil, for frying, lard would be ideal
Instructions
- With a meat tenderizing mallet, pound the chicken breast (shiny side up) until very thin
- Cut each flattened breast into two pieces
- Season with salt and pepper
- Set up a 3 plate or bowl station, one with flour, one with egg, one with breadcrumbs
- Dredge the meat in flour, dip both sides in egg, and coat with breadcrumbs
- Heat oil to 350 F, fry until golden brown, about 3 minutes on each side
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
David
We love chicken cutlets, although – like you -we prefer the dark meat. We also recently found the small chicken breasts at AJs – so flavorful and tender!
Barbara Karr
I follow this site to get authentic Polish recipes. My mother and both her parents were Polish. I grew upon on Polish cooking. The chicken cutlets are a smash it. My mother made a dish I want to remake and wonder if you can help. I can´t tell you its Polish name correctly. But I can phonetically. Kashoona Kluski? The kluski were made with grated potatoes and flour, dropped by spoonfuls into boiling water, then boiled till cooked. In a frying pan, pork steak cut into bite-sized pieces and fried in oil until well done. The pork and kluski were combined, grease drippings and all until kluski were covered.Does anyone recognize this dish? I would love to make it again. I know it´s not on the heart smart diet but once in a while won´t kill me.Please send recipe if you know it.Thank you ever so much! B. Karr
polishhousewife
Hi Barbara, I’ll keep my eyes open for the dish you’re describing. Maybe someone else will give us the answer too.
Barbara Karr
Thank You sooo much! Barbara
kat
my butcher carries boneless chicken thighs. they will work well with this. some grocery stores also carry boneless thighs. so you can still have that great dark meat flavor!
kat
forgot to mention, the boneless thighs are also skinless.
AndreaJ
Have a similar recipe I got from a friend, who actually is Polish. I call it “Helen’s Chicken because that is her name: tenderize the chicken breasts to 1/4 inch; bread them like you say, except put equal parts of Italian style bread crumbs & grated Parmesan cheese. Pan fry in butter; bake in hot oven 375-400 for 5-10 min.
polishhousewife
That sounds yummy!