I was recently invited to take a series of cooking classes with Westchester Magazine, and they call it the 91Fork Series. As someone who thought they knew how to make chicken cutlets, I quickly realized there’s always room for improvement. Chef Francesca Albanese (@cucina_allafra) took things to the next level, sharing some fantastic tips that I’m sure you’ll find useful too.
One of the standout dishes was Chicken Lilliana, a thinly sliced chicken cutlet topped with a fresh arugula salad, shaved parmigiana, and juicy cherry tomatoes. It’s simple yet incredibly flavorful. Here are some of the key tips I picked up from Chef Francesca:
- Thinly Sliced Chicken: Using a boning knife to slice the chicken cutlets thinly ensures even cooking and a tender, melt-in-your-mouth texture.
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Chung Christine and Stacy Geisinger breading cutlets Egg & Chicken Hack: Instead of dipping each piece of chicken individually in egg, Chef Francesca mixes the eggs directly with the chicken and salt. This trick saves time and creates an even coating. Just be sure to use two hands—one for the egg mixture and one for breadcrumbs. I am obsessed with this 8 quart measuring vessel the chef used to mix the egg and chicken. I just ordered it on Amazon.
- Homemade Breadcrumbs: Rather than using pre-seasoned breadcrumbs, Chef Francesca recommends plain breadcrumbs mixed with parsley, salt, and pecorino Romano cheese for a rich, authentic flavor.
- Pan Frying Tips: Always ensure the pan is hot before adding vegetable oil. When placing the chicken in the pan, lay it away from you to avoid oil splatters.
This Chicken Lilliana recipe was a total upgrade on the classic chicken cutlet, and I can’t wait to incorporate these techniques into my own cooking. Chef Francesca’s tips were incredibly helpful, and I’m excited to share more dishes from the 91Fork Series soon.
#italianfood #freshfood #cookingseries #chickencutlet #arugulasalad #parmesan #pecorino #chefskills #westchestermagazine #91Fork
Stay tuned for more updates on this fantastic series!
