Why do my chicken cutlets come out soggy/half-breaded?

amother

Tue, Jan 05 2021, 6:19 pm

Whenever I make breaded chicken cutlets, it feels like the breading either comes off or gets sort of soggy. The sogginess is usually when I bake them, but the breading always comes off or doesn't coat completely to begin with.

Any ideas of how to get it looking more like traditional fully-coated schnitzel?

amother

Wheat

Tue, Jan 05 2021, 6:23 pm

Coat first in thin layer of flour. Flour should be everywhere - but thin.
Dip in egg. Coat in crumbs of choice. Cornflakes or pretzel work best for me.
Spray well with Pam. Both sides.
Bake on parchment sheet at 400-450. Flip once in middle and respray.

amother

Mustard

Tue, Jan 05 2021, 6:27 pm

Spray with baking oil before baking for a crispy result.
Dry the cutlets with a papertowel before coating in oil or egg so it sticks to the chicken.

amother

Tue, Jan 05 2021, 6:47 pm

amother [ Wheat ] wrote:

I do exactly that...

MiriFr

Tue, Jan 05 2021, 6:49 pm

It’s soggy because the bottom is basically steaming itself. Prepare them as you usually do, but bake them on this Oven Safe, Heavy Duty Stainless Steel Baking Rack & Cooling Rack, 10 x 15 inches Fits Jelly Roll Pan https://www.amazon.com/dp/B017.....7E951 on like 400/415

Frumme

Tue, Jan 05 2021, 7:00 pm

amother [ Wheat ] wrote:

This, except instead of baking on parchment paper, take a cookie cooling rack, spray with Pam, and place it into a baking tray. Put the (sprayed!) cutlets on top of the rack and bake. Baking on top of a rack lets hot air circulate around each cutlet so it doesn't get a soggy bottom.

Edit: I see mirifr beat me to it. Lol

ra_mom

Tue, Jan 05 2021, 7:39 pm

For oven baked cutlets use only cornflake crumbs as coating.
In a medium bowl, toss thinned cutlets with well seasoned mayonnaise, until evenly coated.
Use a fork to pick up a piece of cutlet and dip in flat plate of cornflake crumbs. Flip and press other side until cutlets is fully coated.
Lay out in one layer on a lightly greased cookie sheet (you can use silver foil to line but no parchment paper). Leave space between each cutlet, so they crisp up while baking and don't steam.
Spray tops of crumbed chicken with cooking spray.
Bake uncovered in oven that was fully preheated to 400 degrees for 20 minutes.
Serve immediately.

amother

Tue, Jan 05 2021, 8:29 pm

ra_mom wrote:

Thank you! Very helpful!

Mayo works better than egg?

Can mayo (or a mix of mayo and egg) work for regular schnitzel, as well?

ra_mom

Tue, Jan 05 2021, 8:33 pm

amother [ OP ] wrote:

Thank you! Very helpful!

Mayo works better than egg?

Can mayo (or a mix of mayo and egg) work for regular schnitzel, as well?

Mayo works better for oven baked schnitzel.

amother

Mustard

Wed, Jan 06 2021, 12:21 am

Also if the bottom is getting soggy try baking it on a silver foil or foil pan instead of a parchment paper.