Cornstarch works well for breading because, unlike flour, it contains no protein, making it light and crispy once cooked. The cornstarch adheres to the cutlet, giving the breading something to hold on to. Try this method for any kind of meat cutlet, including chicken, pork or beef. Cornstarch breading also works wonders for tofu and eggplant cutlets.
Things You'll Need
- 2 tbsp. cornstarch per cutlet
- Salt and pepper
- Dried herbs and spices (optional)
- 1/8 cup buttermilk per cutlet
- 1/4 cup breadcrumbs or crushed cornflakes per cutlet
- 3 shallow bowls
- Canola oil
- Large skillet
Pat your cutlets dry on both sides with paper towels. The cornstarch will adhere better to dry cutlet than a wet one.
Combine the cornstarch with salt, pepper and any seasonings you wish to use in a shallow bowl. Fill another shallow bowl with buttermilk and a third bowl with breadcrumbs or crushed cornflakes. Combine the breadcrumbs or crushed cornflakes with salt, pepper and your desired seasonings.
Pour enough oil into the pan to reach a depth of of 1 inch. Heat the oil until it is shimmering or reaches a temperature of 350 degrees Fahrenheit.
Dredge the cutlets in the cornstarch mixture and shake off the excess. Dip the cutlets in buttermilk, allowing the excess to drip off. Dredge the cutlets in the breadcrumbs or crushed cornflakes and gently shake off the excess.
Slide the cutlets into the oil and cook until golden brown on one side, then flip and repeat with the other side. Do not overcrowd the pan.
Remove the cutlets from the pan and transfer to a paper towel-lined plate for about 30 seconds on each side to drain excess oil. If your cutlets are meat, allow them to rest for a few minutes before serving to lock in flavorful juices.
Tips & Warnings
- The U.S. Department of Agriculture advises pork and beef should be cooked to an internal temperature of 145 F and poultry should be cooked to an internal temperature of 165 F to ensure safety.
- Photo Credit Eising/Photodisc/Getty Images