Serve hot with a side of mashed potatoes, salad, or dipping sauce like honey mustard or ketchup.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best crispiness.
Cutlets can also be frozen before or after cooking. If frozen raw, cook directly from frozen, adding a few extra minutes to the frying time.
Variations
Herbed Cutlets: Add fresh herbs like thyme, rosemary, or parsley to the breadcrumb mixture.
Spicy Crunch: Mix chili powder or cayenne into the breadcrumbs for a kick.
Cheese-Stuffed: Insert a thin slice of mozzarella or cheddar inside the cutlet before breading.
FAQ
Q: How do I keep cutlets juicy inside?
A: Pound the meat evenly, don’t overcook, and use a moderate heat to ensure the outside crisps while the inside stays moist.
Q: Can I bake cutlets instead of frying?
A: Yes! Preheat oven to 400°F (200°C) and bake for 20–25 minutes, flipping halfway through, until golden and cooked through.
Q: Can I use gluten-free breadcrumbs?
A: Absolutely. Gluten-free breadcrumbs work just as well and give the same crispy texture.
