Proper Breaded Cutlets
The goal is a cutlet that doesn't shed its skin the moment it hits the plate. Achieving this requires a precise sequence of dredging and a pan hot enough to seal the breading before the fat soaks into the meat.
Consistency is the foundation.
If your meat varies in thickness, it will cook unevenly, leaving you with dry ends or a raw center. Take the extra minute to pound the meat to a uniform quarter-inch thickness before you begin.
- meat mallet
- plastic wrap
- three shallow bowls
- heavy-bottomed skillet
- wire cooling rack
What goes in.
- 1.5 lbpork loin or veal, cut into 4 equal portions
- 1/2 cupall-purpose flour
- 2 largeeggs, beaten with a splash of water
- 1.5 cupsfine, dry breadcrumbs
- 1/2 cupneutral oil, such as grapeseed or refined canola
- 1 tspkosher salt
- 1/2 tspblack pepper
Dry to Wet to Dry
Never skip the flour. It provides a dry anchor for the egg, which acts as the glue for your breadcrumbs; without it, the breading will slide off in sheets.
The method.
Pound the meat
Place the meat between two sheets of plastic wrap. Pound with the flat side of the mallet until uniform. Season both sides with salt and pepper.
Set up the stations
Place flour in one bowl, beaten eggs in the second, and breadcrumbs in the third. Stir the salt into the flour.
Coat the cutlets
Dredge each piece in flour, shaking off all excess. Dip completely into the egg. Finally, press firmly into the breadcrumbs, ensuring every inch is covered.
Heat the fat
Add enough oil to the skillet to reach a depth of 1/8 inch. Heat over medium-high until a stray crumb sizzles immediately upon contact.
Fry
Lay the cutlets into the pan away from you to avoid splashes. Cook 3 to 4 minutes per side. Do not crowd the pan; move them only when the bottom edge turns a deep brown.
Drain
Transfer to a wire rack. Resting on paper towels will steam the bottom and soften your crisp crust.
Other turns to take.
Parmesan Crust
Mix 1/4 cup finely grated Parmesan into the breadcrumbs before coating.
Herb-Infused
Add one tablespoon of finely minced fresh parsley or thyme to the flour mixture.
When it doesn't go to plan.
Use a fine, dry breadcrumb rather than fresh Panko for the most classic, tight seal.
If the oil starts smoking, pull the pan off the heat immediately—you have gone past the fry point.
Always place the cutlet onto the wire rack to ensure air circulates underneath the breading.
The ones that keep coming up.
Why is my breading falling off?
Usually, it is either too much flour (which blocks the egg) or the oil is not hot enough, causing the breading to soak in fat rather than sear.
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