I defy you to taste the difference between my recipe and a cutlet breaded with real bread crumbs! If you love pan fried cutlets ( and who doesn’t…) you simply must try this recipe.
I have swapped the breadcrumbs out (high carbs, unhealthy and fattening) and put in its place almond meal ( low carbs, healthy and not fattening!)
4-6 medium sized meat cutlets
2 eggs, beaten
1 cup almond meal (I use Trader Joe’s Almond Meal)
2 tablespoons dried or freeze dried parsley (I use Lighthouse brand freeze dried parsley)
1 tablespoon garlic powder
¼ cup Parmesan cheese
oil for frying (If using olive oil and keep the heat low – I use grapeseed oil)
I use a 10 1/2″ – 3 PIECE STAINLESS STEEL BREADING SET which you can purchase from my Amazon Store. It makes the job of breading much quicker and more simple! See what it looks like in the photo below.
- Beat eggs and put them in one breading dish or large bowl.
- Combine dry ingredients and place them in a second breading dish or plate
- In a large frying pan put enough oil to cover the cutlet. The amount will depend on how thick your cutlets are. I try to purchase thin culets. Put on a low-medium heat.
- Take the first cutlet and dredge it in the beaten eggs. Coat well.
- Then put it in the “breadcrumbs” and tap well to ensure proper sticking.
- Flip the cutlet over and bread the other side well.
- Place breaded cutlet in the third breading dish or plate.
- Do the same for the rest of the cutlets.
- Place as many breaded cutlets that comfortably fit in the frying pan and begin to cook. I recommend no more than 2 -3 at a time.
- After approximately 3-4 minutes flip the cutlet over and fry the other side.
- When finished remove from the oil with a fork or tongs and place on an all white paper towel to drain.
TIP: Add the cutlets or fillets and let cook, undisturbed, until browned on the bottom. Depending on what you’re cooking, this is how long it will take for the first side to brown:
- 3-4 minutes for chicken cutlets
- 1-2 minutes for thin fish fillets, about ¼ inch to ½ inch thick
- 3-4 minutes for thick fish fillets, about ½ inch to 1 inch thick
* I do not recommend pan frying a cutlet that’s more than 1 inch thick. It becomes too difficult to cook thoroughly without overcooking the breading.
Flip each piece carefully and cook until done. Chicken will have no pink in the middle. Fish will flake easily and be opaque in the middle. Both sides should be nicely browned.