Avoid oil splatters: A cleaner way to fry cutlets

Cutlets, particularly poultry ones, are a very quick meal. Just pound, season, and bread them. Once the potatoes are boiling in the pot, the cutlets can go into the pan. This is when the trouble begins—the oil starts to splatter everywhere. It not only makes the pan and walls messy but primarily poses a risk to the surroundings. However, you can easily eliminate the risk and fry the cutlets without concern.

A dirty hob, minor burns, and high levels of annoyance during dinner preparation will quickly become a thing of the past when you use a product that surprisingly serves well while frying cutlets. An egg is used for breading, and for frying, the shell does 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 hob remains clean, and you save time and hassle.

You can also bake 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 tray lined with parchment paper and brush them with oil. It is best to do this with a silicone brush or use an oil spray. Preheat the oven to 200-220 degrees Celsius, and place the cutlets inside for 10 minutes. After that, flip the cutlets over and return them to the oven.

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