Cook cutlets without mess: The surprising eggshell trick
Pork and poultry cutlets are a classic dinner dish. They are perfect for both everyday meals and special occasions. The recipe is simple, but frying them can be a bit tricky because the fat in the pan can splatter quite a bit. However, there is a way to solve this problem.
Cutlets, especially poultry ones, are a really quick meal. Just pound, season, and bread them. While the potatoes are cooking in the pot, the cutlets go into the pan. That's when the problem starts—the oil begins to splatter everywhere. It not only dirties the pan and wall but also poses a threat to the surroundings. However, you can easily eliminate this risk and fry the cutlets worry-free.
How to fry cutlets without splattering?
A dirty stove, minor burns, and high levels of irritation during dinner prep will quickly become a thing of the past when you use a product that may seem like waste while frying cutlets. Eggs are used for breading, and the shell will do the trick for frying.
Just toss a clean and dry eggshell into the hot oil. This will create an air bubble that acts as a shock absorber, absorbing the energy produced when the water in the products evaporates. As a result, the oil doesn’t splatter, the stove stays clean, and you save time and nerves.
Frying cutlets without oil
You can also prepare cutlets in the oven, thus reducing the amount of fat used and making the dish lighter.
Coat the cutlets in flour, beaten eggs, and breadcrumbs as usual. Place the meat pieces on a baking sheet lined with parchment paper and brush with oil. Doing this with a silicone brush or spray the oil is best. Preheat the oven to 390-430 degrees Fahrenheit and place the cutlets inside for 10 minutes. After that, flip the cutlets to the other side and place them back in the oven.
Poultry or pork tenderloin cutlets will be ready after about 20 minutes of baking. Pork loin requires a bit more time, about 25 minutes. The baking time may vary slightly depending on the thickness of the cutlets and the oven temperature. Therefore, it is recommended to check if the meat is cooked about 5 minutes before the indicated time by piercing it with a fork.
