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Place flour<\/strong> in medium bowl and season with \u00bd tsp salt<\/strong> and some fresh cracked pepper<\/strong>.<\/p>\n Beat milk, egg<\/strong> and oil<\/strong> in another bowl to blend.<\/p>\n Place breadcrumbs<\/strong> in third bowl. You can also season the crumbs with salt<\/strong> and pepper<\/strong> or other seasonings.<\/strong><\/p>\n Prep the meat:<\/strong> If using meat<\/strong> or poultry<\/strong> you will want to pound it to a uniform thickness. Turkey cutlets<\/strong> often come uniformly sliced. Fish<\/strong> varies with type and cut. Some is even, some not.<\/p>\n Chicken breast<\/strong> tends to have a thick edge that tapers to fairly thin on the other edge. Lay the chicken<\/strong> on a poultry cutting board with the length perpendicular to you and the wide side opposite from your knife hand. Use a chef\u2019s knife and make a horizontal slice starting where the chicken<\/strong> is half the thickness of the thickest side. Slice to within 3\/8 to a half inch of the thick edge and fold the breast<\/strong> open like a book.<\/p>\n You can use the same technique for fish,<\/strong> to get a thinner uniform thickness.<\/p>\n The word meat<\/strong> is used throughout the rest of this recipe, but it means the meat, fish<\/strong> or poultry<\/strong> of your choice.<\/p>\n Use plastic wrap above and below the meat<\/strong> to keep the board and mallet from sticking. A gallon plastic bag works good for this. It also helps to sprinkle or spray the meat<\/strong> with a bit of water<\/strong> to reduce friction.<\/p>\n Pound the meat<\/strong> with a mallet or a small heavy pan from the center toward the edges. Use a sliding motion to help spread the meat<\/strong> to a uniform thickness. Thickness can vary with what you want or the recipe recommends, but a \u00bc to 3\/8 inch is typical, but let the recipe dictate. Try not to pound or tear a hole through the meat<\/strong> or the plastic. Freezer bags have an advantage here due to their thickness. You are going for uniform thickness on all the pieces so everything cooks for the same length of time.<\/p>\n \u2022\u00a0Season the meat<\/strong> on both sides with salt<\/strong> and pepper.<\/strong><\/p>\n \u2022\u00a0Dredge in (or sprinkle on) the flour,<\/strong> shaking off excess.<\/p>\n \u2022\u00a0Dip and turn to coat in egg mixture.<\/strong><\/p>\n \u2022\u00a0Dredge in breadcrumbs,<\/strong> pressing to adhere on both sides.<\/p>\n \u2022\u00a0Set on a plate or baking sheet. Can be prepared 6 hours ahead. Chill.<\/p>\n Some chefs recommend a minimum of \u00bd hour in the refrigerator to let the crumbs<\/strong> set and dry a bit. This can help the breading<\/strong> to stick to the food during cooking. Opinions vary on this, so try both ways over time and see which gives you best results.<\/p>\n Most chefs recommend the dry hand\/wet hand or single handed approach to breading.<\/strong> Whatever you use, your hand or a utensil, it never goes backwards in the coating process. You\u2019ll have messy glop by the time you are finished.<\/p>\n When ready to cook, melt some butter<\/strong> or oil<\/strong> in heavy large skillet over medium heat. If you are using both butter<\/strong> and enough oil<\/strong> to come half way up the side of the cutlets, let the butter<\/strong> melt and the foaming to stop before adding the oil.<\/strong> Wait until the oil is hot (365\u00baF) before adding the cutlets.<\/strong> Drop a bit of flour, crumbs<\/strong> or the like in the oil<\/strong> near the edge. If it sizzles, the oil<\/strong> is hot enough. You can also touch the edge of the food<\/strong> into the oil. If it sizzles, the oil<\/strong> is hot. If not, then put it back on the plate until the oil<\/strong> gets hotter. You can sometimes see the oil<\/strong> shimmer a little or the butter<\/strong> start to brown slightly. Don\u2019t let the butter<\/strong> get too brown unless your recipe is calling for brown butter,<\/strong> but that\u2019s not what we\u2019re doing here.<\/p>\n Add meat<\/strong> and cook until golden brown, About 2-5 minutes on the first side. The final time depends on what you are cooking and the thickness. Use tongs or a spatula to lift the edge and check. When ready, turn over and cook the other side. Again the time may vary and it also depends on whether your recipe is done at this point or there are additional cooking steps.<\/p>\n Transfer to warm plates (or a sheet pan in a 200\u00baF oven) and keep warm. The oven can add a slight bit of additional cooking, but that is not the goal here. You are just keeping the food hot until all of it is ready.<\/p>\n Serve with:<\/strong><\/p>\n
Get your meeze together: <\/strong>Chefs use a French term, mis-en-place (everything in place) to refer to the setup. Basically it means get everything out and ready before you get your hands dirty or start cooking.<\/p>\n
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