Simple recipe. This breading procedure applies to chicken, pork, veal, turkey cutlet, vegetables, etc. Ingredients are highlighted.
You are going to need:
1-1/2 cups AP flour
4 cups bread crumb ( Use fresh if you can, if not use PLAIN)
3 eggs, beaten with 1 cup milk
I used a 2 lb.,center cut pork loin and sliced the cutlets about 3/4″ thick.
Place them in between plastic wrap and pound away. Not too hard or you will bust a few holes into the cutlets.
Season them with either salt & pepper or your favorite house spice. Just don’t go too heavy because spices should just enhance not dominate the protein’s flavor.
Set up three bowls. One with flour, one with and egg wash and the last with bread crumbs.
The trick to breading is to keep one hand dry and the other wet. This way you don’t have breaded fingers in which you certainly with dirty up the rest of your kitchen with. So let’s say left hand wet and right hand dry.
Grab the cutlet with your left hand and place it in the flour.
Use your right hand to dust flour over the cutlet and dunk into the egg wash. Use your left hand to fish it out and drain it a bit before dipping into the bread crumb.
Use your right hand again to dust with bread crumbs and press some into the cutlet remove and place on a platter.
Turn on your oven to 375˚ Convection.
When all are breaded, place a saute pan over a high heat. After a minute, add enough oil to cover the bottom of pan. When the oil is creating little waves, about 45 seconds, add two cutlets. Turn the heat down a bit.
As the cutlets begin to turn light brown on the sides ( about 1-1/2 minutes) flip them over for 10 seconds then transfer them brown side up, to a bake pan. When all cutlet have been seared in the saute pan, transfer them into the middle rack in the oven. Bake for 7-10* minutes. Test to see if they are firm to the touch. Remove and pat them with a paper towel to remove any excess oil.
Plate them up top with sauce. Enjoy!
Simple– drain oil from saute pan, return to a high heat add one minced shallot, tablespoon of capers and cook for a minutes. Add 1/4 cup white wine and juice from a lemon wedge. Reduce liquid in half. Add 1/2 stick butter and stir constantly remove from heat. Season with salt & pepper.
Detailed-drain oil from pan, return it to a high heat and add one minced shallot, 12 pitted cherries, 10 green peppercorns cook for a minute. Remove from heat and add a couple of shots of cognac, return to heat (be careful if it flames – don’t singe your eyebrows 😉 Add 1/2 cup demi glace (prepared). Remove from heat and add a heaping tablespoon of creme fraiche. Stir in completely. Season with salt & pepper.
Here is a photo of cutlets that I sampled at a cooking demonstration. I added cauliflower au gratin with truffle oil. Cutlets are topped with the cherry demi.
*keep them in the oven for the longer time frame if your oven stinks and doesn’t hold its temperature well.