Top 8
Breaded Cutlet Recipes

This is the authentic way to prepare milanesa a la napolitana — breaded and fried cutlets are topped with prosciutto, tomato sauce, and mozzarella, then cooked shortly under a broiler.Expand

Similar to the Austrian wiener schnitzel, the Italian cotoletta alla Milanese, and the Japanese tonkatsu, the Argentinian milanesa is also a breaded cutlet shallow-fried in oil. The cutlet typically comes either from the round or from the eye of the round, which are lean cuts, meaning they have less fat, marbling, and sinew when compared to most other cuts of beef. Besides beef, milanesa can also be prepared with veal, pork, or be made vegetarian by using soy cutlets or eggplant instead. The first step when preparing milanesa is to prepare the meat, which means removing any fat or sinew to get as clean of cutlets as possible, which are then pounded with a mallet until a half a centimeter thick. The cutlets are then first dipped typically in a mixture of beaten eggs, chopped garlic, parsley, salt, and pepper, but, depending on the recipe, this mixture can also include mustard. Once soaked in the egg mixture, the cutlets are dredged in breadcrumbs and then shallow-fried in a pan until golden. The milanesa should be served warm, with just a drizzle of lemon juice and a side of mashed potatoes or fries. In Argentina, they also have variations on the basic milanesa, such as caballo, which is milanesa topped with an egg and milanesa a la napolitana, which has a topping of tomato salsa, ham, and mozzarella cheese.Expand

For anyone who has ever tried preparing Wiener schnitzel, the preparation of tonkatsu will be an easy task, since it is the same in most steps. The process begins with picking the meat — in Japan, you can specifically ask for a tonkatsu cut, and in other parts of the world, a simple tenderloin or a boneless pork cutlet around 1 centimeter (1/2-inch) thick will do. The finest Japanese tonkatsu is allegedly made from a black pig called kurobuta from Kagoshima Prefecture in Southern Japan. The meat needs to be bashed lightly to become more tender and seasoned with salt and pepper. It is then rolled in white flour, whisked egg, and panko — Japanese breadcrumbs made from dried bread. Tonkatsu is fried on each side in deep hot oil for 3-5 minutes until it reaches golden color. Then, it is drained on a paper towel, which helps the crust remain extra crispy. Usually, tonkatsu is cut into strips before serving to make it easier to eat using chopsticks, and it is served with a side of rice, miso, and shredded cabbage, drizzled with tonkatsu or curry sauce.Expand

Cotoletta alla Milanese, or Milanese veal cutlet, is a traditional Italian dish which originated in Lombardy, Northern Italy. The dish consists of a veal cutlet pounded thin, covered in breading and fried in butter. Veal Milanese is quite similar to the Austrian Wiener schnitzel, but they differ in some key points; first, the Milanese cutlet is dredged only in breadcrumbs, while its Viennese cousin gets covered in both breadcrumbs and flour; and second, cotoletta alla Milanese is fried in butter, whereas Wiener schnitzel is fried in lard. Also, a cotoletta alla Milanese differs from the costoletta alla Milanese, with the former being a flattened scallop, and the latter a bone-in rib chop. Even though the preparation processes do not differ, the bone-in version is a more authentic one. To prepare the dish, dip a pounded veal chop into a beaten egg, and then in breadcrumbs, and fry the veal chops in a lot of butter over moderately high heat. Although the dish is traditionally made with veal, other kinds of meat have become popular to use instead, like chicken or turkey. The poultry variations are especially popular in the USA and other English-speaking countries. Another variation of cotoletta alla Milanese is called orrechio d'elefante (it. the elephant ear). It is comprised of a thinner but a larger cut of boneless meat. Grated parmesan cheese is also sometimes added to the beaten egg or mixed with the breadcrumbs. Cotoletta alla Milanese, also known as fettina panata, is usually served with potatoes, mashed, fried or baked, or some vegetables. Lemon wedges are often served on the side too. Expand

The simple Viennese classic known as Wiener schnitzel is made exclusively with tender veal cutlets which are dipped in flour, egg, and breadcrumbs, then shallow fried in clarified butter until golden brown. However, because of its availability, pork is often used as a substitute for the traditional veal, especially in rural Austria. Wiener schnitzel should be served while still hot, with accompaniments like lemon wedges and cranberry sauce, and either a potato salad, parsley potatoes, mixed salad, rice, or French fries.Expand

Thinly pounded veal or pork cutlets are layered with a slice of Swiss cheese and a slice of ham, then either folded in half or rolled and breaded, and can be either deep fried or pan fried. Chicken Cordon Bleu is prepared in the same manner, except that the chicken breast must first be butterflied. Alternatively, this dish can also be made with ham in which case it's filled with cheese and mushrooms before it’s breaded and fried. For best results, a mild and hard melting cheese is preferred, while the choice of ham — deli, cured, prosciutto, or bacon ham — is entirely a matter of personal preference of the chef. Cordon Bleu is served with either French fries, potato salad, rice, or vegetables, and traditionally, lemon wedges to drizzle over the breaded meat. Optionally, some chefs will also prepare a sauce to serve with the dish.Expand

Colloquially also know as chicken parm, chicken parmigiana is a breaded chicken cutlet topped with tomato sauce and typically mozzarella and parmesan, although provolone cheese can be used as well. Sometimes chefs will also add a slice of ham or bacon. The chicken breast is the traditional choice, but boneless, skinless chicken thighs can be used instead and are a more flavorful option. The preparation starts with breading the meat, then frying it and subsequently ends with layering the breaded and fried chicken with tomato sauce and mozzarella and/or parmesan. Chicken parmigiana is typically served atop a bed of pasta, or with pasta on the side, but sides like garlic bread, french fries, and salads work just as well. A chicken parmigiana sandwich is also quite popular.Expand

Today, a staple of Southern cuisine, chicken fried steak, despite its name is not made with chicken, but traditionally, with tenderized beef round. The meat is dredged in flour, then fried in lard, and served ladled with white gravy and mashed potatoes. Sirloin, cube steak, or even more expensive cuts like rib-eye or porterhouse are sometimes used instead of the round, though such finer cuts are not in line with the philosophy of the dish. Also, although the meat is traditionally dredged in flour only once, most people like a richer, thicker coating, so they dredge the meat twice in flour, and once in the egg and milk mixture. Sometimes buttermilk is used instead of the eggs and milk, and flour is commonly seasoned with pepper, paprika, and other seasonings, depending on the recipe. The white gravy is made at the end, from leftover beef drippings, flour, milk and seasonings and served ladled over the chicken fried steak.Expand