Breaded Cutlet Recipe
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
In this article I will show you my Breaded Cutlet Recipe and prepare them perfectly.
You will find a video and many step-by-step photos to the written explanations.
You can prepare pork schnitzel, chicken schnitzel, turkey schnitzel, venison schnitzel and for a real Viennese schnitzel a veal schnitzel in this way.
I leave the choice of side dishes to you today, you will find some suggestions in the article.
Good luck!
Table of Contents
1. Recipe Breaded Cutlet
Below are the instructions with photos and exact quantities.
Wish you good luck!
Breaded Cutlet as Viennese Schnitzel
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for preparing breaded cutlet.
Ingredients
| Decoration | ||
| 1/2 | pc | Lemon |
| 1 | tbs | Cranberries (I’d rather take more!) |
| Meat Ingredients | ||
| 2 | pc | Schnitzel (escalopes, approx. 140-160 g and 5 mm thick cut) |
| 100 | g | flour (sieved, Typ 405) |
| 2-3 | pc | eggs (depending on size) |
| 2 | pinches | Paprika noble sweet (please add to egg and stir) |
| 2 | tbs | Cream (please add to egg and stir) |
| 140 | g | bread crumbs |
| 250-300 | ml | sun flower oil (depending on the size of the pan) |
| 60 | g | butter (I like to use nut butter) |
Instruction
Prepare lemon
Cut the lemon into eighths or cut out a lemon star.
You can also remove the seeds of the lemon right away, so they won’t land on the carving!
Prepare the cranberries and make extra parsley available for decoration.
Side Dish
The promised side dishes Recommendation for this dish:
potato salad, parsley potatoes, cucumber salad, tomato salad, lamb’s lettuce, fried potatoes, … see also the links in Headline 5.
Prepare meat
Clean meat, dab dry, place on cling film.
Meat pounding
Cover the meat slices with cling film and beat with feeling.
Then season the schnitzel on both sides with salt and pepper.
Cutlet flour
Turn the schnitzel into flour, cooks call it flouring.
The meat must be completely coated with flour.
Cutlet egg
Pull the flour turned Schnitzerl through the egg.
All the meat must be covered with egg on both sides.
Season the egg with salt, pepper, paprika and add some cream.
Breading
After bathing in the egg, place the schnitzel immediately in the breadcrumbs.
Bread the meat evenly by gently pressing on it.
Fry cutlet
Heat a pan with oil and gently swivel the breaded slices of meat in the oil until they swivel sensitively until golden yellow on both sides.
Serve
Finish the side dishes as desired and arrange on warm plates.
Remove the baked escalopes from the pan and drain the oil.
Put the butter in the pan and melt. Swing the baked escalope in the butter and season with salt, then place on the warm plates.
Serve with lemon and cranberries.
I wish you a good appetite!
Video
Cousine
Keyword
2. Nutritional Information
3. How to Bread Cutlet Properly
Before you start, wash the schnitzel, dry it, beat it, season it…
Please pay attention to the order: For the traditional breadcrumbs you need flour, eggs and breadcrumbs.
A long time ago I had a cookbook editor in my kitchen, she put the beaten meat slices straight into the egg and then put them into the breadcrumbs.
The meat must always be put first into the flour, second into the egg and third into the breadcrumbs, so that the breadcrumbs stick.
Wheat flour type 405 has proved its worth with flour, and star chefs like to use the Wiener Grießler.
Add some cream, salt, pepper and sweet paprika and your schnitzel will be really fine!
Use best very fine baker’s breadcrumbs, the finer the breadcrumbs, the better the breadcrumbs will be.
Chefs use breadcrumbs prepared from white bread without rind.
These special breadcrumbs are called “Mie de Pain” in the technical language of the chefs.
4. Tip for Properly Fry Breaded Cutlet
For frying I recommend sunflower oil or maize germ oil.
- Heat a frying pan and let your schnitzel float in the fat.
- Swivel the pan, that’s what cooks call soufflieren, and the waved breading is created.
- The schnitzel is especially fine when you swivel it in foamed butter.
- Professionals brown the butter beforehand, the nut butter conjures up a great taste experience on the plate.
We know lard from grandma’s kitchen, but it has become rare.
I personally don’t like to use butter lard or ghee so much, the schnitzel gets too sweet in taste.
Lard is rather retro and the kitchen smells unpleasant.
5. Matching Side Dishes for Breaded Cutlet
Matching potato salad recipes as an alternative side dish:
Other, matching side dishes:
6. More Recipes
Creamy Meat Stew Recipe for a Fast Pan Dish
Schnizza Recipe for Pizza Style Schnitzel Au Gratin
Cream Schnitzel Recipe for the simple Kitchen
Jaegerschnitzel Recipe Original from German Chef
Schnitzel Parisian Style Recipe
Breaded Schnitzel Cornflakes
Viennese Schnitzel Recipe with Parsley Potatoes and Cowberries
Wiener Schnitzel Recipe With Many Tips For Original Breaded Veal Schnitzel
Cordon bleu Recipe for Stuffed Schnitzel in Variations
Italian Veal Escalope Recipe
Bread Turkey Escalope, all Variants at a Glance, Large Cook-Wiki Recipe with Video
Turkey Escalope Recipe with Video, Variants and Tips
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!