Crumbed Cutlets Very Juicy
Get ready to sink your teeth into irresistibly tender and flavorful "Crumbed Cutlets Very Juicy," a recipe that promises a perfectly crispy crust with a melt-in-your-mouth center. Featuring juicy boneless meat cutlets—whether it's chicken, pork, or lamb—this dish is seasoned to perfection with a blend of garlic, onion powder, paprika, and parmesan-infused breadcrumbs. The secret to its succulent texture lies in pounding the cutlets to even thickness and mastering the art of breading with a three-step station. Fried to golden perfection in just minutes and served with a zesty touch of lemon, these cutlets are the ultimate comfort food that pairs beautifully with creamy mashed potatoes or a vibrant side salad. Perfect for weeknight dinners or special gatherings, this recipe is your go-to for homemade crispy cutlets that are bursting with flavor and irresistible crunch.
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Recipe Information
Ingredients
- 4 pieces boneless meat cutlets (e.g., chicken, pork, or lamb)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 0.25 cup parmesan cheese (grated)
- 0.5 cup vegetable oil (for frying)
- 4 pieces lemon wedges (for serving)
Instructions
Start by pounding the cutlets to an even thickness of about 1/2 inch using a meat mallet or rolling pin. This ensures even cooking and maximum juiciness.
Season each cutlet on both sides with salt, black pepper, garlic powder, onion powder, and paprika.
Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix breadcrumbs with grated parmesan cheese.
Dredge each cutlet in the flour, ensuring it is fully coated, then shake off excess.
Dip the floured cutlet into the egg mixture, coating both sides completely.
Press the cutlet firmly into the breadcrumb mixture to coat evenly. Set aside on a plate and repeat with remaining cutlets.
Heat vegetable oil in a large frying pan over medium heat. The oil should be about 1/4 inch deep in the pan.
Once the oil is shimmering but not smoking, fry the cutlets in batches to avoid overcrowding. Cook for 3-4 minutes on one side, or until golden brown, then flip and cook for another 3-4 minutes on the other side. Internal temperature should reach 165°F (74°C).
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.
Serve hot with a wedge of lemon for a fresh, zesty touch.
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 4523 mg | 197% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 9.1 g | ||
| Protein | 180.1 g | 360% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 897 mg | 69% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1716 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
