Breaded cutlet
Up: 🍳Home cooking
Ingredients
- Portion of meat e.g. chicken fillet
- Flour
- 1 egg, beaten
- Breadcrumbs
Method
- Flatten the meat. For a chicken fillet, start by slicing through part of the thickest part of the fillet and folding out, before flattening by hand or mallet, or using clingfilm and a rolling pin.
- Coat with flour - the flour will stick to the meat.
- Dip in beaten egg - the egg will stick to the flour.
- Coat in breadcrumbs (for authentic Japanese, use panko) - the breadcrumbs will stick to the egg.
- Fry over a medium heat in plenty of oil, the type depending on cuisine e.g. olive oil for Italian, sunflower oil is good if in doubt.
Tip
Leave until one side is completely cooked before turning, to avoid the coating sticking to the pan. To check whether it is nearly ready for turning over, gently nudge one side with your fish slice; if it does not want to move, the coating is sticking and therefore not yet crispy or ready. If it moves, check the level of browning underneath to judge if it's ready.
Tip
Timing for this recipe is per cutlet as we must avoid overcrowding the frying pan.
Info
A cutlet is also known as a schnitzel in Germany, escalope in France and milanese in Italy.