Eliminate splatter: Innovative tricks for perfect cutlets

Cutlets, especially those made with poultry, are a quick meal to prepare. Just pound, season, and bread them. While the potatoes are cooking in the pot, the cutlets are ready to be put into the pan. That's when the problem starts—the oil begins to splatter everywhere. It not only dirties the pan and walls but also threatens the surroundings. Fortunately, you can easily eliminate the risk and fry the cutlets with ease.

A dirty stove, minor burns, and high irritation during dinner prep will quickly become a thing of the past when you use a product that might seem like waste while frying cutlets. Egg is used for breading, and as for frying, the shell will do the trick.

Simply toss a clean and dry eggshell into the hot oil. This will create an air bubble, which acts as a shock absorber, absorbing the energy produced when the water in the ingredients evaporates. As a result, the oil doesn’t splatter, the stove stays clean, and you save time and stress.

You can also cook the cutlets in the oven, reducing the fat used and making the dish lighter.

Coat the cutlets in flour, beaten eggs, and breadcrumbs as usual. Place the meat pieces on a baking sheet lined with parchment paper and brush with oil. Doing this with a silicone brush or spray the oil is best. Preheat the oven to 200-220 degrees Celsius and place the cutlets inside for 10 minutes. After that, flip the cutlets over and place them back in the oven.

Poultry or pork tenderloin cutlets will be ready after about 20 minutes of baking. Pork loin requires a bit more time, about 25 minutes. The baking time may vary slightly depending on the thickness of the cutlets and the oven temperature. Therefore, checking if the meat is cooked about 5 minutes before the indicated time is recommended by piercing it with a fork.