How to Make the Crispiest Breaded Cutlets: Tips & Tricks
Breaded cutlets are a staple in many cuisines, from chicken schnitzel to Japanese tonkatsu. Achieving a crispy, golden-brown crust while keeping the inside tender and juicy requires the right technique. If you've ever struggled with soggy breading or uneven crispiness, this guide will help you master the crispiest breaded cutlets every time. 1. Choose the Right Cut of Meat For the best texture, use thin, evenly sized cuts of meat. This ensures even cooking and a perfect crust. Best Cuts for Crispy Cutlets: Chicken: Boneless, skinless chicken breasts or thighs (pounded thin) Pork: Pork loin or pork chops (trimmed and flattened) Beef: Thin-sliced sirloin or tenderized round steak Fish: Firm white fish like cod or tilapia 2. Pound the Meat for Even Thickness Thicker pieces cook unevenly, making the breading burn before the inside is done. Use a meat mallet or rolling pin to pound the cutlets to about ¼ inch thickness. Tip: Cover the meat with plastic wrap before po...