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Spicy breading for cutlets

Pikantne Additions Party Recipes 40 min Easy 7 wyświetleń ~11.12 PLN - (0)
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Description

Spicy breading for cutlets is an aromatic, crunchy mixture of breadcrumbs and spices that adds character to pork chops, chicken cutlets, or minced meat patties. The recipe is designed to achieve even browning and a strong, spicy note thanks to cayenne pepper and chili powder, while maintaining the classic breading structure (flour → egg → breadcrumbs). The breading pairs wonderfully with traditional Polish sides: mashed potatoes, cucumber salad, or sauerkraut. It is suitable for frying in a pan as well as baking in the oven (a less greasy version). In the description, you will find detailed step-by-step instructions: how to set up the breading station, how to check the oil temperature without a thermometer, how to press the breadcrumbs so that the breading doesn’t fall off during frying, and how to store the prepared mixture.

Ingredients Used

Ingredients (10)

Servings:
4
  • Wheat flour 150 g
  • Chicken egg 2 szt. (~120 g)
  • Breadcrumbs 200 g
  • Ground hot pepper 4 g
  • Rapeseed oil 60 g
  • 🌿 Przyprawy
  • Czosnek granulowany 2 łyżeczki (~4 g)
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Cheese 50 g
  • Parsley 0.5 pęczek (~15 g)
💰 Szacowany koszt dania: ~11.12 PLN (2.78 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the breading station

1

Prepare your workspace: three wide, shallow dishes (plates or trays), one large bowl, and a whisk or fork. In dish number 1, place the flour mixed with half of the salt (about 2–3 g from the prepared 5 g) and 1 g of black pepper; in dish number 2, crack and lightly beat the eggs until the white and yolk are combined; in dish number 3, add the breadcrumbs and then add the paprika, garlic powder, remaining salt, and pepper. If you are using cheese and parsley (optional), add them now to the breadcrumbs and mix well.

Ingredients: Wheat flour, Salt, Black pepper, Breadcrumbs, Czosnek granulowany, Cheese, Parsley
Use three flat plates or wide baking trays; this will make it easier to dip the cutlets. If you don't have three plates, use wide bowls. Beat the eggs with a fork or whisk until they are uniform.

Preparing the dry mix

2

In a large bowl, mix the breadcrumbs with the cayenne pepper and garlic powder thoroughly for 30–60 seconds, until the spices are evenly combined with the breadcrumbs. If you are using cheese, rub the finely grated cheese into the breadcrumbs with your fingers to combine it with the dry mixture. Add the finely chopped parsley and mix.

Ingredients: Breadcrumbs, Czosnek granulowany, Cheese, Parsley, Salt, Black pepper
Use a spoon or your hands (you can wear gloves). If the mixture clumps together, break them apart with your fingers. Mix thoroughly, as uneven distribution of the paprika will cause color spots instead of uniform spiciness.

Preparing the eggs

3

Beat the eggs (egg) with a fork or whisk in a separate shallow dish until smooth. They should be slightly frothy and uniform, without large pieces of egg white. If you want a lighter 'looser' batter, add 10–15 ml of cold water to the eggs and mix again.

Use a bowl with a diameter of about 18–22 cm to easily dip the cutlets in it. Use a fork or whisk for mixing.

Preparing the flour

4

Sift the wheat flour into a wide plate and spread it out lightly. The flour is meant to remove moisture from the surface of the meat, which will allow the egg to adhere better and the breadcrumbs to stick evenly.

Ingredients: Wheat flour
Use a sieve, if you have one, to get rid of lumps. At this stage, the flour should be dry and airy.

Breading the cutlets

5

Before breading, dry the cutlets with a paper towel. The breading process is done in three steps: 1) coat the meat in flour — place the cutlet on the flour, press down and turn it to cover the entire surface; gently shake off the excess flour with your fingers; 2) dip the cutlet in egg — hold it over a bowl, let the egg drip off, but do not leave a puddle under the cutlet; 3) press the cutlet firmly into the breadcrumb mixture — place the cutlet on a plate with breadcrumbs and press down with your hand for 5–7 seconds, moving it to ensure the breadcrumbs stick evenly. Repeat the process for all cutlets. After preparing, set the breaded cutlets aside in the refrigerator or a cool place for 8–10 minutes — this will help the breading "bind" to the meat and reduce the amount that falls off during frying.

Ingredients: Wheat flour, Breadcrumbs, Czosnek granulowany
Use both hands: one for serving the cutlet, the other for removing excess ingredients. If the cutlets are very moist, first pat them dry, as moisture causes the coating to fall off. Press the breadcrumbs onto the edge of the cutlet, not just the center.

Heating the fat

6

In a 26–28 cm diameter frying pan, pour in rapeseed oil to a height of about 2–3 mm (about 40–60 g). Heat over medium heat for 3–4 minutes until the oil starts to shimmer gently and moves slightly on the surface. Thermometer test: drop a small piece of breadcrumbs — if it sizzles vigorously and browns within 10–15 seconds, the temperature is right (about 170–180°C).

Ingredients: Rapeseed oil, Breadcrumbs
The best is a wide pan with a thick bottom (diameter 26–28 cm). If the oil starts to smoke, reduce the heat — too high a temperature will burn the coating on the outside while the inside remains raw.

Frying

7

Fry the cutlets in batches, do not overcrowd the pan (2–3 cutlets at a time depending on the size of the pan). Gently place the cutlets in the oil with the breading side down. Fry over medium heat for 3–5 minutes on one side, until the breading is golden and lifts away from the pan; flip and fry for another 3–5 minutes. The thickness of the cutlet affects the time — thin cutlets (about 5–7 mm) need less time (3 min per side), thicker ones (1–1.5 cm) take longer (4–5 min per side). Once fried, transfer to a plate lined with paper towels to drain excess fat. The breading should be evenly golden, crispy, and not flake off with light pressure.

Ingredients: Rapeseed oil, Breadcrumbs
Use a spatula for flipping (preferably metal or silicone). Do not move the cutlets too often — let the coating set. If the coating starts to brown too much, reduce the heat.

Serving

8

Serve the patties hot, right after draining from the oil. To enhance the flavor, lightly drizzle with lemon (optional) or serve with classic sides: mashed potatoes, sautéed beets, or sauerkraut. Sprinkle with fresh parsley for color; if you used parsley in the mixture, you can add an extra fresh touch.

Ingredients: Parsley
If cheese was used in the coating, wait a minute after removing it from the pan — the hot cheese can be very hot inside.

Baked variant (less fat)

9

If you want to avoid frying, place the breaded cutlets on a baking sheet lined with parchment paper, spray lightly with canola oil, and bake in an oven preheated to 200°C (top-bottom) for 12–18 minutes, flipping halfway through. The coating should be golden and crispy. The time depends on the thickness of the cutlets.

Ingredients: Rapeseed oil, Breadcrumbs
Use parchment paper and the convection function if available (180°C with convection). Baking results in a lighter, but slightly less crispy coating.

Fun Fact

💡

The traditional breading in Polish cuisine comes from a practical idea – breadcrumbs are a way to use stale bread, and the crispy coating simultaneously protects the meat from drying out during frying.

Best for

obiad rodzinny impreza domowa niedzielny obiad

Tips

🍽️ Serving

Serve immediately while the coating is still hot and crispy. For a flavor contrast, add a sour element: a slice of lemon, pickled cucumber, or a tablespoon of sauerkraut. For a party version, serve the cutlets sliced on boards with dips: yogurt-garlic or mustard-honey.

🥡 Storage

Store the prepared dry breading mix in an airtight jar for up to 2 weeks in a cool, dry place. Breaded cutlets are best fried immediately; if you need to store them, keep them in the refrigerator for up to 24 hours on a plate covered with plastic wrap. To reheat, use the oven at 180°C for 8–10 minutes to regain crispiness.

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