Crumbed Cutlets Very Juicy

Get ready to sink your teeth into irresistibly tender and flavorful "Crumbed Cutlets Very Juicy," a recipe that promises a perfectly crispy crust with a melt-in-your-mouth center. Featuring juicy boneless meat cutlets—whether it's chicken, pork, or lamb—this dish is seasoned to perfection with a blend of garlic, onion powder, paprika, and parmesan-infused breadcrumbs. The secret to its succulent texture lies in pounding the cutlets to even thickness and mastering the art of breading with a three-step station. Fried to golden perfection in just minutes and served with a zesty touch of lemon, these cutlets are the ultimate comfort food that pairs beautifully with creamy mashed potatoes or a vibrant side salad. Perfect for weeknight dinners or special gatherings, this recipe is your go-to for homemade crispy cutlets that are bursting with flavor and irresistible crunch.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces boneless meat cutlets (e.g., chicken, pork, or lamb)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon paprika
• 0.5 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 0.25 cup parmesan cheese (grated)
• 0.5 cup vegetable oil (for frying)
• 4 pieces lemon wedges (for serving)

Directions

Step 1

Start by pounding the cutlets to an even thickness of about 1/2 inch using a meat mallet or rolling pin. This ensures even cooking and maximum juiciness.

Step 2

Season each cutlet on both sides with salt, black pepper, garlic powder, onion powder, and paprika.

Step 3

Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix breadcrumbs with grated parmesan cheese.

Step 4

Dredge each cutlet in the flour, ensuring it is fully coated, then shake off excess.

Step 5

Dip the floured cutlet into the egg mixture, coating both sides completely.

Step 6

Press the cutlet firmly into the breadcrumb mixture to coat evenly. Set aside on a plate and repeat with remaining cutlets.

Step 7

Heat vegetable oil in a large frying pan over medium heat. The oil should be about 1/4 inch deep in the pan.

Step 8

Once the oil is shimmering but not smoking, fry the cutlets in batches to avoid overcrowding. Cook for 3-4 minutes on one side, or until golden brown, then flip and cook for another 3-4 minutes on the other side. Internal temperature should reach 165°F (74°C).

Step 9

Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.

Step 10

Serve hot with a wedge of lemon for a fresh, zesty touch.

Nutrition Facts

Serving size	(836.0g)

Amount per serving	% Daily Value*
Calories	1773.0

Total Fat 46.3g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 762.3mg	0%
Sodium 4522.6mg	0%
Total Carbohydrate 150.5g	0%
Dietary Fiber 9.6g	0%
Total Sugars 9.1g
Protein 180.1g	0%

Vitamin D 115.0IU	0%
Calcium 896.6mg	0%
Iron 12.6mg	0%
Potassium 1715.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.0%

Protein: 41.4%

Carbs: 34.6%