How to master crispy cutlets: Essential breading secrets
Breading is supposedly just an addition, but what an important one! It makes the cutlet crispy on the outside and juicy on the inside. However, things can go wrong if the breading falls off or doesn't stick to the meat at all, causing the dish to lose its character. How can you avoid this?
9:53 AM EST, November 3, 2024
Meat with breading, especially pork cutlet, is one of our favorite classic dinners. It's quick, easy, and seems like it should always turn out well. Yet, sometimes the breading can cause some problems. That's why it's worth knowing these tricks.
The cutlet must be dry
Proper meat preparation is key to success. Marinating pork in milk with aromatic spices is a proven way to ensure juicy cutlets. You can also add onion, garlic, allspice, and bay leaves to the milk, which will further soften the meat and prevent it from drying out during frying.
Don't have time for marinating and want the meat to hit the pan as soon as possible? The rule is the same. Before you start breading, you must dry the meat thoroughly. Breading won't adhere to moist meat. On dried meat, it attaches perfectly, and the cutlets will fry evenly. Another crucial rule concerns frying: when the oil is properly heated, the meat should be placed in the pan. If the pan is too cold, the breading will likely fall off.
Breading tricks
And what about the breading itself? Traditionally, it uses only three ingredients: flour, egg, and breadcrumbs. Not much can be changed here, but one trick is adding salt and oil to the egg. This ensures better adhesion. If you want to achieve perfectly crispy breading, add a pinch of baking soda, which will make the breading just right.
Our grandmothers had another trick for the breading. They added a little buckwheat flour to the breadcrumbs, giving the cutlets a unique flavor and exceptional texture. What else is important? There shouldn't be too little or too much breading. It seems simple, yet it takes to fry the cutlets at least several times to get the amount right. Master chefs also advise not to press down on the cutlets while frying. This causes the breading to come off and doesn't speed up the frying process.
