8 New Ways to Coat Your Cutlet

We go beyond the breadcrumbs with breading

Hannah Canvasser
The dilemma of honey mustard sauce or ketchup has been solved with honey mustard pretzel breaded cutlets.

It’s time to step out of your comfort zone when it comes to breading, and we’re not talking about the whole cat breading craze. To stray away from the familiar, we’re introducing some new ways to bread your food that go far beyond the boring old breadcrumb.

Read More: 8 Different Kinds of Breading

From nuts to potato chips, we have eight new ideas for you to add some crunch to your cutlet. Do you love barbecue chicken wings? So do we, and we figured out how to make them with a little texture using something else we love: barbecue potato chips. Along with potato chips, we also show you that there’s more to honey mustard pretzels than just dirty fingers, that cereal isn’t just for breakfast, and that pistachios don’t always have to be a struggle to eat.

While we’re all about stretching the boundaries with breading, there are some basic rules you need to stick by so that you get tender and moist meat and a perfect golden-brown exterior. While variations exist in breading techniques, we stick by the traditional flour-egg-breading procedure. With this method, not only do you ensure that the breading sticks nicely to the cutlet by leading with flour and egg, but it gives the crust a nice, thick consistency. So now that we’ve covered the basics, it’s time to explore the world of breading and go beyond the breadcrumb.

Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce

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