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Batter for Cutlets

In this appetizing crust, your cutlets will be divinely delicious.

ValeriaAuthor avatar
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Batter for chops
Batter for chops
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 9 g
Fats 18 % 6 g
Carbohydrates 55 % 18 g
133 kcal
GI: 11 / 0 / 89

Cooking method

Cooking time: 5 min

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  • In my opinion, meat and chicken cutlets are best fried in a batter. It keeps the meat from sticking to the pan and from scorching, while the batter forms a golden, crispy crust around it. I know several recipes for this, but the one I like best is the one I'll share now. Start by sifting the flour well and rubbing it thoroughly with the egg yolks (separated from the whites) and salt to taste. Add the slightly warmed milk and stir. Then whisk the egg whites, fold them into the mixture, and stir well. The batter for cutlets is ready! All that's left is to dip the cutlets in it and fry the meat well in oil in a skillet. Enjoy — and share it with your family and guests!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Chicken egg - 80  kcal/100g

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