A golden and crispy breaded escalope is an absolute must-try. Simple to make but tricky to master, breading requires a few tricks to get a crispy texture and prevent it from coming off during cooking. Discover how to bread your escalopes like a chef and some delicious variations to try.
1. The Essential Steps for Breading a Cutlet
1.1 Prepare the Escalope
- Meat choice : Veal, chicken or turkey are the most common options. Choose a thin and tender cutlet.
- Wait for room temperature : Take the meat out of the refrigerator 15 minutes before starting to avoid temperature differences.
1.2 The Breadcrumb Triptych
- Flour : Lightly coat the escalope in flour to allow the breading to adhere.
- Beaten egg : Dip the escalope in a mixture of beaten eggs (you can add a pinch of salt and pepper).
- Breadcrumbs : Coat generously with breadcrumbs. For extra crunch, use panko (Japanese breadcrumbs).
1.3 Cooking the Breaded Escalope
- Choose the right oil : Opt for a high-temperature neutral oil (sunflower or grape seed oil).
- Preheat the pan : The oil must be very hot (around 170-180°C) before adding the escalope, otherwise the breadcrumbs will absorb the oil.
- Cook over medium heat : Cook for 2 to 3 minutes on each side until golden brown.
- Drain on paper towels : Remove excess oil to preserve crispiness.
2. Gourmet Breading Variations
2.1 Parmesan Breading
Mix breadcrumbs with grated Parmesan cheese to add a tasty, crispy touch to your cutlets.
2.2 Herb Breading
Add fresh or dried herbs (parsley, thyme, basil) to the breadcrumbs for a fresh, fragrant taste.
2.3 Gluten Free Breading
Substitute flour and breadcrumbs with rice flour and gluten-free breadcrumbs or crushed cornflakes.
3. Tips for Achieving Impeccable Breading
- Remove excess: Shake the cutlet lightly after each coating to remove excess.
- Double Breading: For an extra crispy crust, repeat the “egg-breadcrumb” process a second time.
- Homemade Breadcrumbs: Make your own with leftover stale breadcrumbs blended together for a more authentic breading.
- Maintaining crispiness: If you are preparing several escalopes, keep them warm in a 90°C oven while cooking the others.
4. Accompaniments for a Breaded Escalope
- Classics: Mashed potatoes, green salad or steamed green beans.
- Modern: Sweet potato fries, grilled vegetables or quinoa salad.
- Sauces: Homemade mayonnaise, tartar sauce or lemon juice to enhance the flavor.
FAQs about Breading Cutlets
Why does my breading come off when cooking?
This can happen if the meat was not floured, the oil was not hot enough, or the pan was overloaded.
Can I cook a breaded schnitzel in the oven?
Yes, lightly brush the escalope with oil and cook at 200°C for 15 to 20 minutes, turning halfway through cooking.
What is the difference between panko and regular breadcrumbs?
Panko is a coarser Japanese breadcrumb that provides a superior crunch to traditional breadcrumbs.
A Simple Technique for Irresistible Escalopes
Mastering the art of breading transforms a simple cutlet into a crispy and tasty dish. With the right techniques and a little creativity in the variations, your breaded cutlets will quickly become a classic in your home-cooked meals. So, it’s up to you!
