Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Anna N

Anna N


Typo

3 hours 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?

They definitely seem to stress that it works much better with ground meat or with very thinly pounded meat. And if you pound chicken thinly it usually becomes ragged which would give something for the breadcrumbs to cling to. I think if I was really bothered by the egg and flour thing I would go the mayo way. 

Anna N

Anna N

3 hours 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?

They definitely seem to stress but it works much better with ground meat or with very thinly pounded meat. And if you pound chicken thinly it usually becomes ragged which would give something for the breadcrumbs to cling to. I think if I was really bothered by the egg and flour thing I would go the mayo way. 

×
×
  • Create New...