Overview

• The method starts with the standard three-plate sequence of flour, beaten egg, and breadcrumbs, with light pressing so the crumbs stick.
• After the first breading, the cutlets rest for several hours to let the coating set firmly.
• Just before frying, the pieces go through egg and breadcrumbs a second time to create a more durable, extra-crispy layer.
• Proper prep matters: pat the meat completely dry, including the edges, and flatten to about 5 millimeters for even cooking.
• Frying in plenty of clarified butter helps produce a golden-brown crust, according to Chip.de, Merkur.de and Frankfurter Rundschau.