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Tropicalsenior

Tropicalsenior

15 minutes ago, gfweb said:

This just appeared on Eater. https://www.eater.com/23550201/flash-fried-cutlets-how-to-make

 

The upshot is that the meat is breaded with only breadcrumbs, no egg and no flour.  They are doing it with a ground beef patty that might be more accepting of breadcrumbs  than a cutlet (as their title implies).

 

Now, I don't buy that flouring and egging is so onerous but this might be ok.  Has anyone tried this method?

Through the years, I have breaded meatballs and recently the German frickerdeller. I don't think it improved the texture or the flavor. Hamburger is hamburger and sometimes less is better. I don't find breading with flour, egg and bread crumbs so tedious that I'm going to change. I love the texture and the puff that you get with the breading.

Tropicalsenior

Tropicalsenior

13 minutes ago, gfweb said:

This just appeared on Eater. https://www.eater.com/23550201/flash-fried-cutlets-how-to-make

 

The upshot is that the meat is breaded with only breadcrumbs, no egg and no flour.  They are doing it with a ground beef patty that might be more accepting of breadcrumbs  than a cutlet (as their title implies).

 

Now, I don't buy that flouring and egging is so onerous but this might be ok.  Has anyone tried this method?

Through the years, I have breaded meatballs and recently the German frickerdeller. I don't think it improved the texture or the flavor. Hamburger is hamburger and sometimes less is better. I don't find breading with flower, egg and bread crumbs so tedious that I'm going to change. I love the texture and the puff that you get with the breading.

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