Remove the chicken breast/thigh, pork chop, turkey cutlet, cube steak, fish filet, venison or veal cutlet, from the package, wash if you wish, and pat dry with a paper towel.
If you wash, sanitize the area around the sink. Trim any unnecessary fat, and butterfly/flatten/jaccard the meat as desired.
Traditional vinaigrette recipe is a 3:1 ratio, three tablespoons of oil to one tablespoon of vinegar.
Try experimenting with different oils and vinegars. Use citrus juice instead of vinegar. Use different herbs, spices, salt, pepper, citrus zests, soy based sauces, mustards, garlic, shallots, honey, agave nectar, fruit purees etc.
I recommend using a mason jar to mix your vinaigrette. Add all of the ingredients and shake like crazy. Taste and adjust as needed.
Or, buy and use a salad dressing that you like.
I recommend placing the meat in a gallon sized Ziploc bag and pouring the marinade over. This ensures that the meat is evenly coated and makes for easy clean-up.
You can also place the meat in a large bowl, covered in marinade and toss with your hand or tongs to the meat is well coated.
Cover and refrigerate.
How long? Ideally overnight to get the most penetration of flavor into the meat.
Marinades that use a lot if citric acid may need less time.
Thin cuts of meat and fish may only need a few hours
Flour- This is an essential step that will literally dry your protein and allow the eggs to stick to it.
Seasoning the flour- Plain flour tastes like….plain flour.
It is wise to layer your flavors, simply season the flour to your taste or recipe.
This is where the $1 spices at the cheapo stores come in handy. I usually use; garlic powder/onion powder/seasoned salt/hot paprika/black pepper/salt.
Begin by removing a piece of meat from the bag or bowl and shaking the excess marinade off.
Dredge the meat through the flour, coating all sides well. Shake off excess flour and set aside
Video on the technique
Eggs- Break and whisk a few eggs, and thin out with water or milk. The eggs act like glue that allows the breadcrumbs to stick.
Again with the layering of flavors, salt and pepper is a must, and whatever else you wish to add.
Submerge the meat in the egg mixture, coating it well, and place in the breadcrumbs.
Work with two or three pieces at a time.
Breadcrumbs- This is where the crispy crunch comes from.
Just as with the flour and eggs, breadcrumbs should be flavored.
Panko breadcrumbs have a larger profile than the regular variety, and are mostly sold plain.
Italian style Breadcrumbs are well seasoned, and may be a good option.
Careful not to add too many herbs to the breadcrumb mixture, as they will turn black and burn
Coat the egg soaked meat with the crumbs, making sure all surfaces are covered, pressing down if necessary.
Get your pan hot and put about a half an inch of the oil of your choice in to a heavy pan.
Place two or three pieces in the pan, careful not to overcrowd.
Cook until golden brown, flip and do the same on the other side.
At this point, you will either cook a thinner piece of meat to completion, or set a side into a roasting pan.
Finishing in the oven
Line your pan with foil or parchment paper. Place the meat into a preheated oven, and cook to desired temperature.
Cook Chicken Breast to 150F degrees for 2.7 minutes or 145F for 8.4 minutes.
Cook bone-in Chicken and Pork 165F degrees
Cook Fish 145F degrees
Finish with your favorite Sauce, Salsa, Relish, Compote, Compound Butter, Jam etc.