Bread-Crumbed Cutlet (for an Entrée)

Ingredients

• 2 whole eggs (Beaten together with the oil and water to form the egg wash)
• 1 dessert spoonful salad oil (A dessert spoon holds approximately 10 ml; a light neutral vegetable oil works well)
• 1 dessert spoonful water (Added to the egg wash to loosen it slightly)
• 1 plateful fine stale bread-crumbs (Must be dried in the oven first, then pounded and thoroughly sifted so they are very fine and uniform)
• 1 small handful finely minced parsley (Sprinkled among the breadcrumbs for the second coating)
• 1 small handful finely minced shallot (Sprinkled among the breadcrumbs for the second coating; mince as finely as possible)
• 1 pinch powdered dried sweet herbs (Sprinkled among the breadcrumbs for the second coating; sweet herbs such as marjoram or thyme were typical)
• 1 abundance boiling fat (Enough fat to submerge or generously shallow-fry the cutlets; lard or a neutral frying fat was traditional)

Instructions

1. 1If you have not already done so, spread stale bread slices or pieces on a baking tray and place them in a low oven (around 120 °C / 250 °F) until completely dried out and pale but not browned. Once cool, pound them with a rolling pin or use a food processor, then push them through a fine sieve so the crumbs are uniformly fine. Spread a generous plateful of these sifted crumbs on a flat plate and set aside.
2. 2Crack the two eggs into a shallow bowl. Add one dessert spoonful (about 10 ml) of salad oil and one dessert spoonful (about 10 ml) of water. Beat everything together vigorously with a fork until the mixture is smooth and well combined.
3. 3Remove your cutlet from its marinade and hold it briefly over the marinade vessel, or rest it on a wire rack or plate, allowing the excess marinade to drip off for about a minute. The cutlet should be moist but not dripping, so the egg wash and crumbs adhere properly.
4. 4Place the drained cutlet into the bowl of beaten egg wash. Turn it over several times, making sure every surface — including the edges — is completely and evenly coated. Lift it out and let any excess drip back into the bowl.
5. 5Lay the egg-washed cutlet on the plate of fine sifted breadcrumbs. Turn it over and over, pressing gently so the crumbs adhere to all surfaces evenly, including the sides. Shake off any loose excess. The goal is a thin, uniform first layer of crumbs.
6. 6Place the crumbed cutlet on a clean plate or wire rack and set it aside to rest for 30 minutes. This resting period allows the first layer of crumbs to absorb into the egg wash and set firmly, which helps the second coat adhere much better and produces a sturdier, crispier crust when fried.
7. 7Sprinkle a small handful of finely minced parsley, a small handful of finely minced shallot, and a pinch of powdered dried sweet herbs evenly over the remaining plate of fine breadcrumbs. Mix them lightly together with your fingers so the herbs and shallot are distributed throughout the crumbs.
8. 8After the 30-minute rest, return the cutlet to the bowl of egg wash. Dip it again, turning it over and over so it is fully coated once more. Lift it out and allow any excess to drip off.
9. 9Place the cutlet back on the plate of seasoned breadcrumbs. Roll it over and over again, pressing gently so the herb-flecked crumbs coat every surface firmly and evenly. This double coating is what gives the finished cutlet its distinctive, well-formed crust. Shake off any loose excess crumbs.
10. 10Heat an abundance of fat in a wide, deep frying pan or deep-sided pot over a high heat until it is fully boiling and shimmering — the fat must be very hot before the cutlet goes in. Carefully lower the crumbed cutlet into the boiling fat. Fry, turning once if needed, until the crust reaches a pale golden brown colour all over. Do not let it darken too much; the original recipe specifies a pale golden tone. Remove and drain briefly on a clean cloth or paper before serving.