How to Bread and Fry Any Kind of Cutlet

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Frying is easy at home with the standard breading procedure used by chefs to bread and fry chicken, pork, beef, fish, and vegetables.

Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook. She ran the food department and test kitchen at Country Living for 10 years and was on staff as the senior editor at Cooking Light. Cheryl has also worked in a freelance capacity at Martha Stewart Living, Everyday with Rachel Ray and Food Network Magazine.

Setting up an organized breading station makes the process for coating cutlets neat and easy to manage. Place flour, beaten eggs or buttermilk, and breadcrumbs in three separate large, shallow bowls. All three will play a role in ensuring a firm, crisp crust forms when you fry, and that it is nicely adhered to the meat.Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Jillian Knox

Next, dip the floured cutlet evenly in beaten eggs, buttermilk, or another other wet ingredient, and let the excess eggs or buttermilk drip off. You want to have the cutlet well coated in egg to ensure that the breadcrumbs added in the next step bind to the cutlet, but not so wet that the breadcrumbs become soggy.Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Jillian Knox


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