Test Kitchen Tips for Any Breaded Meat Cutlet
Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. But to get there, you have to follow the rules.
Core Techniques
PROPER POUNDING
“Pounding” meat may be a too-aggressive term for what you’re really trying to do, which is flatten it—relatively gently—to a uniform thickness. This ensures that the meat cooks evenly. A meat pounder is your best tool option, though in a pinch a small saucepan or a rolling pin will do the trick. Start at the thick end and pound gently (don’t take your aggression out on it) until the cutlet is a consistent shape. Covering the meat with plastic wrap keeps it from sticking to your utensil and helps prevent splattering, too.
THREE-TIERED APPROACH
A classic bound-breading technique works with most cuts of meat. A very thin layer of flour creates a dry surface on the meat, which allows the egg to adhere evenly. The beaten egg, in turn, gives the bread crumbs something to stick to. This technique is the surest route to crisp, unsoggy breaded cutlets.
SHALLOW FRYING
Deep frying is a popular and reliable way to get a moist-on-the-inside, crisp-on-the-outside result for many foods. But shallow frying, which uses much less oil and can be done in a skillet, works for thin cuts like these because the meat doesn’t need to be fully submerged to cook through.