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when breadcrumbs don't stick to veal cutlets

post #1 of 9
5/3/09 at 2:20am
Thread Starter 
Most of the time they stick, but sometimes, they do not. I've never really tried to figure out why the flour/egg/breadcrumbs separate from teh veal, but maybe one of the more culinarily-inclined can tell me. Is it because sometimes I don't pat the cutlets dry and the moisture prevents a proper bond forming?
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post #2 of 9
5/3/09 at 4:40am
are you frying them? how much oil you got in the pan? I find you have to set them down nicely or the crumbs get agitated and flake off in the fry
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post #3 of 9
5/3/09 at 11:20am
Thread Starter 
Yes, I'm frying them. I use a fair amount of oil so that they don't stick to the pan. I've never had them flake off in the pan. It's more when I take them out of the pan, sometimes the batter/breadcrumbs easily separate from the veal and other times it does not. Last night the batter on one of my cutlets bubbled-up after I took it out of the pan. It was still delicious, but it's more trouble to eat because when you cut a piece the veal slides out from the batter, so you have to fiddle to get the veal with the batter. It's not a big deal but I like to do things perfectly.
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post #4 of 9
5/3/09 at 11:33am
Pat them dry and let them rest five minutes after breading before adding them to the pan. Also make sure to not use too much breading.
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post #5 of 9
5/3/09 at 12:03pm
Breading them too thickly would be a very likely reason this will happen.
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post #6 of 9
5/3/09 at 12:28pm
Quote:
Originally Posted by GQgeek View Post
Most of the time they stick, but sometimes, they do not. I've never really tried to figure out why the flour/egg/breadcrumbs separate from teh veal, but maybe one of the more culinarily-inclined can tell me. Is it because sometimes I don't pat the cutlets dry and the moisture prevents a proper bond forming?
The dryness is definitely important along with thickness of coating. Also, are you doing a dry/wet/dry coating or straight to dry? I prefer seasoned flour for my first dredge over bread crumbs...keeps coating light.
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post #7 of 9
5/3/09 at 9:53pm
Thread Starter 
I do flour/egg/breadcrumbs. Sometimes I dry them but sometimes I don't have paper towels to pat them dry. This seems like the most likely reason. Although the flour makes them dry, it might trap tiny amounts of moisture that causes steam to separate the breadcrumbs from the veal...
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post #8 of 9
5/3/09 at 9:57pm
meat needs to be room temperature IME. if the meat/chx/veal is too cold when it hits the pan, seems breading comes off for some reason.
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post #9 of 9
5/3/09 at 10:18pm
Quote:
Originally Posted by thekunk07 View Post
meat needs to be room temperature IME. if the meat/chx/veal is too cold when it hits the pan, seems breading comes off for some reason.

Bringing meat to room temperature before cooking is, overall, a really excellent piece of advice.
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