To prevent the breadcrumbs from softening too quickly, use a few drops of lemon juice when coating the cutlets
A crispy crust is just as important on a steak as the juicy meat inside. A foreign source advises adding a few drops of lemon juice to the beaten eggs. But lemon alone is not enough - the preparation of the meat and the correct temperature of the fat are also important.
A cutlet coated in flour, eggs and breadcrumbs looks like a simple dish, yet the coating can absorb too much fat or become soft quickly during frying. The key to a crispy trifle is to dry the meat before coating it, apply the trifle correctly and place the cutlets in the hot fat.
You might be interested
How to prepare crispy cutlets
To prepare cutlets in tri-fold packaging, you will need cutlet meat, plain flour, breadcrumbs, beaten eggs and lemon juice, or light vinegar.
- Cut the slices of meat into similar thicknesses, pat them lightly and dry them well with a paper towel – there should be no excess water left on the surface of the meat.
- Prepare a classic trojobal from plain flour, breadcrumbs and beaten eggs. Add a few drops of lemon juice to the eggs. Simply add two drops of lemon juice or light vinegar to three beaten eggs.
- Coat the meat first in flour, then in eggs and finally in breadcrumbs.
- Heat the fat in a frying pan well and fry the cutlets in small batches so that the fat does not cool down unnecessarily. Fry them on both sides until golden brown and do not cover the pan while frying.
- Serve the finished cutlets as soon as possible, while the coating is at its crispiest.
French fries or croquettes?
A crispy schnitzel only needs a crispy potato side dish. Some people prefer to serve it with golden fries, while others can't stand croquettes with a soft center. Which option would you choose? Vote in the following duel - with one click you will answer and at the same time find out how other voting readers feel.
If you need to store the finished cutlets for a while, do not stack them on top of each other or cover them with a lid, as the steam generated will quickly moisten the breadcrumbs. Let the excess fat drain briefly on a paper towel or a wire rack. For an even crispier result, you can use coarser panko breadcrumbs, which have a more airy texture and absorb less fat when frying than regular fine breadcrumbs.
