What are your secrets for breading and frying meat? Image via The Melted SpatulaĪnd as mentioned above, a little salt on these cutlets after you've cooked 'em makes a big difference, too. If you've got brown paper bags or clean scrap paper handy, you can use those if you don't want to use up too many paper towels.ĭon't be distracted by the beautiful crispy coating. So after you're done cooking, make sure you put your beautiful, golden-brown breaded cutlets on something absorbent so they can drain. Alas, this meant that my first take at country-fried steak tasted mostly like grease. Why? Because I love fat, I hate using up paper towels, and I might be an idiot. When I first made breaded cutlets, I didn't drain them. If you want to avoid the whole splattered-with-oil conundrum, then skip the spatula and use tongs or chopsticks to flip the meat. Also, if you have many items in one pan, your cooking oil will be absorbed more quickly, which means you'll have to add more. Plus, too many items in one area means more moisture, which means your food sautés rather than fries. It's harder to flip food without mishaps when your pan is crowded.

Image via Just One CookbookĪlso make sure not to crowd your cutlets, even if it means you cook them one at a time. See? Those takeout chopsticks have a lot of uses.

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