Cutlets
How to make perfect, crispy, and golden cutlets at home: a quick and easy recipe with veal, crispy breading, and expertly fried.
Cutlets are a perfect example of how a few ingredients, treated with respect, can create a dish that combines crispiness and tenderness. The veal, light and fresh, pairs with a balanced breading that doesn't overpower the flavor, while the sunflower oil gives a uniform golden color without making it heavy. This recipe is reliable because it respects the nature of the ingredients: the meat must dry before frying, and the oil, hot but not smoking, is the key to precise cooking.
Instructions
- 1
To prepare the cutlets, first, pat the veal slices dry with paper towels. Prepare the ingredients for the breading: salt the eggs and whisk them in a bowl, then pour the flour and breadcrumbs into two other large containers. First, coat the cutlets in flour on both sides. Then, dip them in the beaten egg.
- 2
Finally, evenly coat them with breadcrumbs. Place the breaded cutlets on a tray and heat the sunflower oil in a large pan to a temperature of 170°. Dip one cutlet at a time and fry for about 3 minutes, using a ladle to pour the hot oil over the top as well, so as to ensure an even golden color.
- 3
When the cutlet is nicely golden brown, drain it on paper towels or a frying rack. Continue in this way to fry the other breaded slices. Season to taste and serve your cutlets immediately, accompanied by a few slices of lemon!
Ago's Notes
- Adjust the salt based on the salt content of the preserves.
May the flavor of the cutlets, with its crisp sweetness and the warmth of the breadcrumbs, make you feel like you're in a real Italian kitchen, where every bite is a gesture of respect for the ingredients. Enjoy your meal and have a good digestion.
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