💡The flour dries the surface, the egg sticks to it and holds whatever comes next. Without the flour, the coating tends to peel off during frying.
2
Beat the eggs in a wide bowl.
Bowl
💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
3
Spread the crumbs on another flat plate and season.
To assemble
4
Butterfly each breast horizontally, like a book.
KnifeCutting board
5
Place the cutlets between two sheets of plastic wrap and pound with a meat mallet to an even thickness of ½–1 cm.
⚙ Pound to an even thicknessMeat malletPlastic wrap
💡Even thickness is the secret: a cutlet that's thick on one side and thin on the other comes out dry at the edge and raw in the middle.
💡Pound gently from the center outward: the goal is even thickness, not the thinnest possible cut, and torn meat dries out as it cooks.
6
Pat the cutlets dry with paper towels and season with a little salt and pepper.
7
Arrange the cheese, basil and sun-dried tomatoes on one half of each cutlet, fold the other half over and press firmly to seal.
8
Pass each cutlet through the breading stations in order, pressing well so the coating sticks.
9
Heat the oil in a pan, 2–3 cm deep, to 170–180°C (340–355°F) and fry 4 minutes per side, until the coating is golden and crisp.
⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerFrying pan
💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
10
Transfer to paper towels.
604calories
42 gprotein
38 gcarbs
33 gfat
● protein 27%● carbs 25%● fat 48%
Per serving (285 g), of 4 servings
For the Crispy Coating · To assemble ·
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⚖ About the ingredients
White flour: measured in cup in this recipe: 1 cup = 125 g · 364 kcal per 100 g · More about White flour →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Breadcrumbs: measured in cup in this recipe: 1 cup = 108 g · 370 kcal per 100 g · More about Breadcrumbs →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Meat mallet· Also works: Rolling pin (Rolling pin or heavy pot, between plastic sheets)
Bowl· Also works: Pot (None)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
🧻 Consumables: Plastic wrap
Helps, not needed: Candy/oil thermometer
By the steps, as the recipe is built now: another version or addition can change the list.
