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Nigella's Crisp Chicken Cutlets

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 The last week of December - finally an end in sight to the worst and weirdest year we have experienced. 

Usually this time of year I see posts about new year's resolutions.  Not so many of those posts this year, at least the places I have been surfing. The only commitments I have made are for book challenges at my new book blog. 

Last year I decided I would learn the language of crochet and that was an epic fail.  The Bella Coco site is fabulous of explaining the crochet stitches and has helpful videos.  Sadly I only watched 2 and am still hooking using my amatuer stitches.  Oh well.

Recently I started browsing the Nigella Express cookbook again, remembering some of our favorites I'd prepared in the past.  That inspired me to make the buttermilk chicken cutlet recipe.  The recipe calls for chicken breast but that involves slicing the meat for thinner portions and pounding them into thinner pieces.  I thought, screw that, I'll just use cutlets. 

Worked brillantly.


Nigella suggests serving with salad but I opted for baked sweet potatoes and pole beans. We were so ravenous when we sat down to dinner that I was about to suggest we eat two cutlets if we were still hungry.  No need, this was plenty filling.


This was easy to prepare.  Either the night before you plan to have this, or in the morning,  place the cutlets in a freezer bag with 1 cup of buttermilk and 2 tablespoons of Worcestershire sauce.  Place that in the fridge and let it marinate all day. 
The recipe calls for 1 TB of Worcestershire but I always add extra. Love it.

When you are ready to fry the chicken you will need to set up a dish of breadcrumbs to coat the cutlets.  I used 1 cup of plain breadcrumbs, 1/4 cup of grated Parmesan cheese, salt, pepper and a bit of red pepper.  Not too much pepper, just a tiny amount for kick.

Coat the buttermilky cutlets in the bread crumbs.  Fry up 5 minutes or so per side.  I used vegetable oil for the frying. They were quite tender but be careful not to overcook. 

This is my last post for I Heart Cooking Club  and Weekend Cooking in 2020!

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