spinoff of cutlet ''breading''

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Spinoff of cutlet ''breading''

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studying_torah

Thu, Apr 03 2014, 2:32 pm

Didn't want to hijack the op's post bec she said she can't use nuts.
We don't use gebroktz or potato chips, so we usually use a mixture of ground and finely chopped nuts. However, I find that when frying, the nuts burn before the inside is done- even on med heat.
Any ideas how to prevent this?
Oh, and can it be baked w/ a nut coating and get crunchy?
(need thorough instructions for dh please, since I won't be cooking)

MiracleMama

Thu, Apr 03 2014, 3:45 pm

I always bake instead of fry and the nut coating gets crunchy enough for my liking. Not quite like fried, but nice. If you want to fry, maybe lower heat or thinner meat (like butterflied chicken breasts instead of thick).

greenfire

Thu, Apr 03 2014, 3:50 pm

what about baking it first so that it's cooked thoroughly & then quick fry them just to crunch the outside - a few minute should do that without burning

alternatively - use spray oil - or sprinkle oil & the baking should be okay

[this is not tried & true - I just can cook - so that is what I would do if I would make those]

lkwdmommy

Thu, Apr 03 2014, 3:52 pm

Try frying on a very low flame. Cover the pan so the heat is retained. Flip the cutlets a few times so the coating does not get burned while cooking.

OOTBubby

Thu, Apr 03 2014, 8:22 pm

Slightly off topic; but how long do you find it takes to fry (medium flame) schnitzel (say medium thickness) per side? A range of time would be perfect info.

ra_mom

Thu, Apr 03 2014, 8:30 pm

OOTBubby wrote:

Slightly off topic; but how long do you find it takes to fry (medium flame) schnitzel (say medium thickness) per side? A range of time would be perfect info.

2-4 minutes per side, but closer to 2 minutes. Don't overcrowd the pan though.

Annie

Thu, Apr 03 2014, 9:29 pm

I do shnitzel like pancakes. medium flame so it doesn't burn and then watch the top part start to cook in, then flip to finish middle part. I have also used a meat thermometer in the thickest part to make sure they're just done, rather than over done. I taught my 15 year old how to do it the first way and they are usually perfect.

Pineapple

Thu, Apr 03 2014, 9:32 pm

ra_mom wrote:

2-4 minutes per side, but closer to 2 minutes. Don't overcrowd the pan though.

That sound to quick

ra_mom

Thu, Apr 03 2014, 9:35 pm

Pineapple wrote:

That sound to quick

When I pan sear thinned chicken cutlets in a greased pan I do 4 minutes on the first side, 3 minutes on the second. Comes out perfectly done and moist.
When I fry in hot oil over medium heat, it goes much quicker than that.

Happy 2B

Sun, Apr 20 2014, 1:46 am

I did 5 on the first side and maybe a little less on the second but really depends on how high your fire is.

I just put the fire high to heat the oil then lower the flame so the nuts don't burn so lower the flame significantly and just cook it a little longer. during the year I only bake and nut breaded cutlets come out yummy baked as well.

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