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.
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.