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Breaded Chicken Cutlets with Sage

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Fried chicken stays moist when it's marinated in buttermilk and coated in herbed breadcrumbs. To fry sage leaves for garnish, place them in hot oil until they start to curl, about three seconds; remove with a slotted spoon.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Gentl and Hyers

Source: Martha Stewart Living, November 2005

Ingredients

  • 2 pounds boneless, skinless chicken cutlets (8 to 10 pieces), pounded about 1/4 inch thick, if needed
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups buttermilk
  • 1/2 teaspoon hot sauce, such as Tabasco
  • 2 cups plain dried breadcrumbs (about 8 ounces)
  • 1/3 cup finely chopped fresh sage, plus fried leaves for garnish
  • Vegetable oil, for frying

Directions

  1. Preheat oven to 200 degrees. Season chicken with salt and pepper. Stir buttermilk, hot sauce, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a medium bowl. Add chicken; turn to coat well. Let marinate for about 15 minutes. Stir breadcrumbs and sage in another bowl; set aside.

  2. Heat about 1 inch oil in a large skillet until it reaches 365 degrees on a deep-fry thermometer. Working with 1 cutlet at a time, transfer chicken from the buttermilk mixture to the breadcrumb mixture, coating both sides completely. Gently place in the hot oil. Cook, turning halfway through with tongs, until crisp and dark golden, about 5 minutes. Transfer to a rack or paper towels to drain. Transfer to a baking sheet, and put in oven to keep warm. Remove any bits of coating from skillet with a slotted spoon, and discard before adding more chicken. Repeat with remaining chicken. Garnish with fried leaves.

Reviews Add a comment

  • LosAngeles88
    30 JAN, 2013
    Wonderfully moist, tasty, crunchy and easy. A good week night recipe. Made it last night for my hubby and me and he was impressed how "good" chicken can be (hes's not a chicken fan). Would do just 2 things differently next time: marinate the chicken for MORE than 15 min. It would become even tastier with more time. Secondly, 2 cups of bread crumbs was way too much and a waste. 1 cup should suffice. Will definitely be making this sometime soon!
    Reply
  • mrs_in_mass
    5 OCT, 2009
    Flavorful, fun, and absolutely delicious. I have made these MANY times over and everyone - from adults with sophisticated palates to kids who just want chicken tenders - asks for more. This is a well-worn recipe in my personal recipe box. Note: before I knew better, I tried to fry in olive oil. Big mistake. Vegetable oil all the way.
    Reply
  • MS10109820
    21 JAN, 2009
    Instead of frying it can the chicken be baked instead? How long would it take and at what oven temp?
    Reply
  • nteasdale
    28 MAY, 2008
    This recipe was quite easy and my whole family liked it. I used gluten-free breading, dried sage (less than required for fresh sage), chipotle Tobasco sauce, Spectrum high heat canola oil for frying, and the end result was quite good.
    Reply