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Old 07-07-2015, 08:25 AM   #1
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Whole eggs for breaded cutlets?

Which is better when using eggs when making breaded cutlets?
I dredge the pork cutlets in flour. Let them have time to absorb the flour. Then I dip them in beaten whole eggs then dredge them in Panko crumbs.
Pretty basic. But would the end result be better/crispier if I only used egg whites or only used egg yolks?
Thanks.

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Old 07-07-2015, 08:52 AM   #2
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I've always used whole eggs. Cooking them properly, at a high enough heat, will make them nice and crispy.
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Old 07-07-2015, 10:25 AM   #3
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I make an egg wash of 1/4 cup milk for each egg.
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Old 07-07-2015, 10:53 AM   #4
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
I make an egg wash of 1/4 cup milk for each egg.
Ditto. I double dip if I want a really crispy crust. Flour, egg, panko, egg, panko.
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Old 07-07-2015, 10:54 AM   #5
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I do it like you do puffin. And I use a whole egg. There is nutrition in the whole egg. Why waste what is in the white? Or just the yolk? The yolks are loaded with iron.
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Old 07-07-2015, 11:04 AM   #6
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I do it like you do puffin. And I use a whole egg. There is nutrition in the whole egg. Why waste what is in the white? Or just the yolk? The yolks are loaded with iron.
Whenever I've used just egg whites or egg yolks in say baking I always find a use for the other part of the egg.
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Old 07-07-2015, 11:28 AM   #7
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Originally Posted by puffin3 View Post
Whenever I've used just egg whites or egg yolks in say baking I always find a use for the other part of the egg.
Glad to hear that. And I know you can freeze either part.
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Old 07-07-2015, 12:13 PM   #8
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I use a whole egg.

Actually it is dredging in flour that help crispiness in the end. Flour, helps to hold egg and subsequently the bread crumbs attached to the meat.

P.S. I did not come up with this. Red somewhere, from one of the chefs.
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Old 07-07-2015, 12:39 PM   #9
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I have experimented patting as dry as possible the pounded pork chops to make cutlets then dredging in flour. I have found when I dredge in AP flour and then allow the flour to absorb as much residual surface moisture as it can, which ends up with the flour looking sort of gooey, which takes a few minutes and then dip the cutlet in the beaten whole egg and then into the Panko crumbs the breading sticks to the cutlet better than if I dredge the cutlet in flour then immediately dip it into the egg.
I've been to a few sites which call for just using egg whites.
I'm going to be making a big batch of breaded pork cutlets tomorrow. I'm going to try just using egg whites with some and whole eggs on the others.
I'll report back the results.
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Old 07-07-2015, 12:57 PM   #10
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Quote:
Originally Posted by puffin3 View Post
I have experimented patting as dry as possible the pounded pork chops to make cutlets then dredging in flour. I have found when I dredge in AP flour and then allow the flour to absorb as much residual surface moisture as it can, which ends up with the flour looking sort of gooey, which takes a few minutes and then dip the cutlet in the beaten whole egg and then into the Panko crumbs the breading sticks to the cutlet better than if I dredge the cutlet in flour then immediately dip it into the egg.
I've been to a few sites which call for just using egg whites.
I'm going to be making a big batch of breaded pork cutlets tomorrow. I'm going to try just using egg whites with some and whole eggs on the others.
I'll report back the results.

I look forward to hearing your results.

I suspect the use of only egg whites is a health based decision rather than making a better cutlet.
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