Why are my chicken cutlets getting soggy?

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thomamon

Assistant Cook
Joined
Nov 30, 2004
Messages
10
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.
 
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.
 
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. :chef::)
 
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.
 
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.
 
Thoma: Chicken Cutlets Better Sautéed in Olive Oil

:yum: 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. :cool:
 
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.
 
Thank you everyone!

I will have to try and find something like that to put them on.

I never had a problem until recently, so I don't understand what it was. My neighbor use to bake them like this all the time and they were the best I ever had, they were never soggy. I finally got to the point where I I am so frustrated.

I do not want to fry them, trying to do it on a little healthier side.

I think I will check Bed, Bath & Beyond and see if they have everything.
 
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