Pork, turkey, chicken. It doesn’t matter.
There’s only one sure way to get the crispiest cutlets, and that’s a combination of flour, eggs, and Panko breadcrumbs.
Hopefully you’ve spent this Labor Day weekend barbecuing, hanging out on lakes, or camping. We’ve done a all of the above—a beautiful wedding at a camp ground (okay, that’s the closest we got to camping), a family barbecue, and a nice afternoon out on Lake Waubesa with friends.
And now that the short week has begun, I recommend that you continue taking it easy, by making cutlets that are totally fail safe.
For the last three months, as we’ve been trying to keep up with the CSA, the blog has been filled with vegetarian dishes. I’m happy to finally get a chance to post something meatier, and something so simple.
This is one of those meals that can easily become a staple dish, especially in rush-to-get-dinner on the table households, or for those days when you’re feeling uninspired but still want something delicious. That’s how I use it—a no thought required entree dish served up with whatever vegetable is available for the side.
- 1 lb turkey, pork, or chicken cutlets, pounded to about ¼ inch thick
- Kosher salt
- Freshly ground black pepper
- ~2 cups flour
- 1-2 eggs, beaten
- ~2 cups Panko breadcrumbs
- ~1 cup canola or vegetable oil
- Lay meat out on a cutting board and sprinkle generously with salt and pepper on both sides.
- Dip cutlet in flour and shake off excess. Next, dip in egg mixture and let excess drip off. Lastly dip into breadcrumbs and make sure it's completely covered. Transfer back to cutting board. Repeat with remaining cutlets.
- In a large frying pan, heat oil over medium-high heat until dropping a little bit of water causes it to sizzle. Add cutlets, working in batches if needed, and fry until crispy and brown (about 3-4 minutes). Flip and repeat on other side. Add more oil if needed before next batch.
- Transfer cooked cutlets to plate with paper towel to drain out some oil. Serve immediately.
That chicken looks super crispy and delicious… definitely going to be going out an getting some panko breadcrumbs now. Thanks for the recipe and new knowledge!
writes Thalia @ butter and briocheAnytime :)
writes VickyDaaaaang these look good! I just had lunch but I’m now ready for a second lunch of perfectly fried cutlets. :)
writes Elizabeth @ SugarHero.comSecond lunch is a perfectly acceptable meal.
writes Vicky