I need some help on this: frying cutlets?!
I need some help on this: frying cutlets?
I flour them, put them in to hot oil or butter and they brown nicely on one side. I turn them over to brown the other side.... and when it's cooked and I take it out of the pan part of the flour (breading) sticks to the pan. I use cast iron and do not own a non-stick.
What am I doing wrong? I'm sure that I am using plenty of oil and cooking in hot oil... Oh, sometimes I squeeze a lemon over and or some cooking wine... But the 2nd side of the cutlet looses it breading - it sticks to the pan.
2 weeks ago
I need to add that my cast iron pans are always seasoned... I've been using the same heavy bastards for years.
Pocking holes in the cutlets - this is a wise observation. the "sweat" the accrues on the flip side is too obvious. Spulf I raise the heat before flipping? And then turning down the heat so's not to burn? Or should I fork 'em as you do a pie to let the steam thru.
Guys - I don't want to deep fry but I do want the picture perfect cutlet.
Answers:
2 weeks ago
I need to add that my cast iron pans are always seasoned... I've been using the same heavy bastards for years.
Pocking holes in the cutlets - this is a wise observation. the "sweat" the accrues on the flip side is too obvious. Spulf I raise the heat before flipping? And then turning down the heat so's not to burn? Or should I fork 'em as you do a pie to let the steam thru.
Guys - I don't want to deep fry but I do want the picture perfect cutlet.
somthing that contributes to the breading sticking is moisture.so dont use a lid and wait till after cooking to add any wine or lemon juice,
the reason this happens to the second side is that during cooking ,meat juices and steam rise to the top to pool between the meat and the uncooked breading and causes it to detatch from the meat.then when you turn it over the moisture leaking from this (pocket) reacts with the hot oil and sticks to the pan.ive had good luck by piercing the top with a fork while the 1st side cooks .this allows the steam (and some of the juices,so dont poke too many holes) to escape,
also i turn with a metal spatula being carefull to lift the meat during cooking, to make sure the oil is under the meat ,not just around it.
ive always used a cast iron skillet and dont have any problems.
good luck><>
your pan is not seasoned
take some peanut oil and rub your pan with it, put your pan in to oven at 350 deg for 15 minutes. if the pan has a plastic or wooden handle wrap the handle in aluminum foil.
when you fry, heat the pan first, THEN add oil...
OK, I see,
here is a recipe for pork chop cutles, if they stick I will eat your pan
loin chops, pounded very thin.
1 cup milk, two eggs, whisked well
marinate chops at least 4 hours in fridge
prepare 1/4 cup flour
put saltine crackers in a zip lock bag (do not close completely) roll with rolling pin till fine, combine with flour
add 1/4 cup italian style crumbs and
1/2 tsp oregano
1/2 tsp marjoram
1 tsp salt
whisk two eggs and dip cutlets both sides, cover with flour/cracker, crumb mixture, dip in egg again and flour again
heat pan till very hot, add olive oil, fry both sides...
serve with mashed spuds...
It sounds like the temperature of the pan has dropped. Try turning it up just before you turn them - a hot pan should seal the crust and prevent it from sticking. just remember to turn it down again before it burns.
Are you using the flour, egg, breadcrumbs way of breading the cutlets?
The flour is just a first coat, the egg is what helps the actual breading stick to the cutlet.
Try looking at some cook books or online cooking recipies to try out. If you're sure you're preparing them right, try using a bit more non-stick oil, or if you're not interested in using that much grease, invest in some non-stick pots and pans. They really are worth it, and once you cook with one you'll be hooked. QVC sells Cook's Essentials, which are non stick pots and pans, and they're very reasonably priced.