A classic French favorite that's simple yet absolutely delicious: a thin, delicate veal or chicken cutlet that's crispy on the outside and tender on the inside. Ready in minutes, this dish is perfect for family dinners or entertaining guests.
⏱️20 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyfamily
Ingredients
4 piècesveal or chicken cutlets
100 gflour
2 pièceseggs
150 gwhite breadcrumbs
1 pincéesalt
1 pincéepepper
60 gbutter or peanut oil
Instructions
1PREPARE THE CUTLETS: Place each cutlet between two sheets of parchment paper. Using a meat mallet or the heel of your hand, gently and evenly flatten them to an uniform thickness of about 3 to 4 mm. This ensures even cooking and tender texture. Season generously with salt and pepper on both sides.
2SET UP THE BREADING STATION: Arrange three shallow bowls in a line: the first with flour, the second with eggs lightly beaten with a pinch of salt, and the third with breadcrumbs. This setup, called "mise en place," is essential for efficient work. Coat each cutlet first in flour, shaking off excess, then dip it in egg, coating completely, and finally roll it in breadcrumbs, pressing gently so the crumbs adhere well.
3REST BEFORE COOKING: Place the breaded cutlets on a plate and refrigerate for 5 minutes. This step allows the breadcrumbs to set properly and ensures a crispy, golden crust. This is the secret to an excellent breaded cutlet.
4PAN-FRY: Heat the butter or peanut oil in a large skillet over medium to medium-high heat until foaming or the oil is very hot. Gently slide the cutlets into the fat, spacing them slightly apart. Cook for 3 to 4 minutes on each side until you achieve a golden, crispy crust. The meat should be fully cooked inside but remain tender.
5DRAIN AND SERVE: Remove the cutlets from the skillet and place them on paper towels to remove excess fat. Serve immediately while still crispy, accompanied by fresh lemon, fries, or a green salad. A breaded cutlet should be enjoyed hot to appreciate its delightful contrast of textures: crispy outside, tender inside.