Any meat dish becomes suddenly tantalizing when encased in a crispy crust over the juicy piece.
Whether shallow or deep fried, the exteriors feel delectable. Even baked ones are hard to resist.
The standard breading method follows three steps, including a thorough dip in flour, beaten egg or milk, and breadcrumbs.
The careful approach helps breading to adhere to the food firmly, avoiding the risk of falling off.
You can use breading to make various cutlets, such as vegetables, fish, chicken, and pork.
However, is it enough to pay attention to the techniques rather than the breading quality?
Every ingredient matters in food preparation, and something like breading material deserves special care.
Customers expect consistent taste, flavor, and texture from restaurants or food outlets. In cutlet preparations, breading plays the most critical role.
This single ingredient can make or mar your dish. Hence, sourcing it from breading manufacturers is the best decision.
If you tie up with reputable manufacturers, they will handle its flavor, texture, and overall quality.
It gives you room to focus entirely on prepping other areas. Because the breading process is essential, let’s explore this for more ideas.
Cutlets need to be evenly thin. You can ensure this during pounding, which also helps tenderize the ingredient.
It is necessary to achieve this for the desired browning and crispy effect. Please work on one cutlet at a time by placing it between the sheets of parchment paper or plastic wrap.
A meat mallet or a rolling pin will help with the pounding work. Start beating the cutlet from the center before moving out.
It will be great to keep its thickness to 1/4 inch. The surface area should look flat and large. You can add some seasoning here.
Arrange the breading, buttermilk or beaten eggs, and breadcrumbs neatly. Typically, readymade breading can be used without moisture.
But you can dip cutlets in eggs or buttermilk. A combination of these three can significantly contribute to the firmness and crispiness of the crust when you fry cutlets.
When dredging in breading, it’s essential to remove extra material. If you plan to coat your cutlet in eggs or buttermilk, wait for the excess part to drip off.
Simultaneously, the cutlet should be adequately wrapped in moisture to have breadcrumbs stuck to it.
But it shouldn’t be so wet that even breadcrumbs feel soggy. Cutlets should have a proper layer of breading on each side.
The oil in the skillet should be at least 1/4 or 1/2 inch for shallow frying the breaded cutlets to the desirable crisp.
This oil level will also protect the bottom of the frying pan from catching the cutlet coating.
Shallow frying takes a few minutes to give cutlets the perfect golden brown look. If the oil is hot, thin cutlets will be ready in a few minutes.
The food service space is incredibly competitive. Maintaining food quality and cooking standards can create a safe growing environment for your business.
Everyone appreciates taste, regardless of an Epicurean or a simple food eater.
Hence, anyone who manages to please their taste buds with repeatedly good experiences can easily thrive.
