"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 07-10-2012, 08:47 PM   #1
Assistant Cook
 
Join Date: Nov 2004
Posts: 10
Send a message via AIM to thomamon
Why are my chicken cutlets getting soggy?

I am getting so frustrated, everytime I try to bake my chicken cutlets lately they are getting soggy in the oven.

I was spraying them with olive oil pam and thought that was it. But today I tried a coating of real olive oil. They looked great, flipped them over and when I went to flip them again, the side that was crisp was all soggy.

They never use to do this and I can not figure out why. I have them breaded with eggs and breadcrumbs and bake them on 350.

__________________

__________________
Thomas A. Montalto
thomamon is offline   Reply With Quote
Old 07-10-2012, 09:22 PM   #2
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Cook them on a short wire mesh rack or grill, to keep the cutlets from simmering in their grease. I bought a couple of them at my local restaurant supply although they never told me what they are used for. They elevate whatever is placed upon the wire mesh about 1/2 inch, and allow the grease to collect on the surface below without contacting the item being cooked.
__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Old 07-10-2012, 09:35 PM   #3
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,326
Hi, thomamom. Yes, use a baking rack to keep them out of the grease. Make sure your oven is completely preheated, and I would probably go a little higher, maybe 375F, to get that crispy coating. When you take them out of the oven, keep them on the rack a for a bit before you serve them, so the air can circulate around them and keep them crisp.

There shouldn't be a need to coat them with oil after you've breaded them with your egg and breadcrumb mixture, maybe that's also what's keeping them from getting crispy.

Now I want breaded chicken cutlets.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 07-10-2012, 10:13 PM   #4
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,229
A trick I use is to bake them on a bed of twiggy herbs. I use rosemary as I have an unlimited supply, but any will work. I get soggy cutlets when they boil in grease.
__________________
Bigjim68 is offline   Reply With Quote
Old 07-10-2012, 10:18 PM   #5
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by Bigjim68 View Post
A trick I use is to bake them on a bed of twiggy herbs. I use rosemary as I have an unlimited supply, but any will work. I get soggy cutlets when they boil in grease.
I've done that too! I had a huge rosemary bush in my garden. I had an unlimited supply of rosemary. I often cooked pork chops on a bed of rosemary, with good results.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 07-11-2012, 06:10 AM   #6
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,334
Let us know if using the rack/rosemary solved your problem.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-11-2012, 12:03 PM   #7
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,277
Jack the heat up to 375 or 400.

I cook tenders at 425 or 450
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 07-11-2012, 01:09 PM   #8
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
Maybe just too much oil?
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 07-11-2012, 02:18 PM   #9
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Thoma: Chicken Cutlets Better Sautéed in Olive Oil

Buonasera,

Firstly, I would be reluctant to bake pounded Italian chicken cutlets or veal cutlets, as they are so quick to prepare and they are very fine and delicate.

I would employ chicken breasts for baking.

Another point, might be to use a different type of bread crumbs for a real crispy chicken.

I only use 1 tblsp. per person of olive oil or Evoo when sauté-ing ... Which oil did you use ?

The bread crumbs which I had been recommended on D.C. to use are Japanese, Panko, and I believe is their name at moment. Normally, I use Italian ones in Italy and make my own in Madrid Capital.

Hope all turns out much better the next time ...

Ciao, Kind regards.
Margaux.
__________________
Margi Cintrano is offline   Reply With Quote
Old 07-11-2012, 03:14 PM   #10
Sous Chef
 
Join Date: Oct 2010
Location: California's Big Valley
Posts: 810
As soon as you flip the crispy side down, the cutlets are exuding some liquid and that causes that side to go soggy. I think I would raise the temp to keep the liquids evaporated or saute them on top of the stove.
__________________

__________________
Oldvine is offline   Reply With Quote
Reply

Tags
chicken

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:59 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.