Ha! Ha! and OMG!
After all that! Turns out that the flour I used to dredge the cutlets was Trader Joe's Buttermilk Pancake Mix that my sister had put in a container. Fortunately I didn't give the two "winners" much of a dredging but still...
Everybody..Thanks so much. So heres what I did. I four pork loin cutlets which I pounded and then breaded using two different techniques: 1. flour-egg-crumb and 2. egg-crumb. Then I fried one of each in butter (ala Milanese) in one pan and peanut in another. I preferred the crispness and the dryness of the peanut fried cutlet that had been floured-egged and crumbed. We ate them with tomatoes and rocket and lemon. I also fried some sage leaves with anchovy paste sandwiched between the leaves and dipped in a simple flour-water mixture of Marcella Hazan.
Thanks to everybody for your insights and opinions. Chris that chart is a keeper.
Chef Ono, I know what you mean about Canola Oil and that is basically why I posed the question.
Thanks for asking this question, fhp. Hope your dinner was great. For general info, here's an oil comparison chart from Eating Rules,
http://www.eatingrules.com/Cooking-Oil-Comparison-Chart_02-22-12.pdf
I've been using rice bran oil lately for pan-frying b/c of it's high smoke point, neutral flavor, and health benefits, and have been perfectly happy with it.
That sounds wonderful, Ronna! Like ChefOno, I prefer either butter or refined peanut oil. In fact, I fried some breaded chicken cutlets in peanut oil the other night because I had some handy and they were delicious.
I make a mixture of bread crumbs of which I Add sesame seeds...more is better. Second mixture is eggs mixed with tablespoon mayo and teaspoon Dijon . Dip cutlet in eggs then crumbs are fry.
I'm going to disagree pretty much completely here (with all due respect of course). To begin with, cutlets don't need to be fried at high temperature. My fat of choice is usually butter for its flavor. But that wasn’t the question…
When it comes to neutral flavor and high smoke point, I'm a fan of peanut oil. (To be clear, I'm talking about refined peanut oil although it probably won't say so on the container given today's naïve irrationality about the terms "refined" and "processed". You can also buy unrefined oil which reeks of peanuts so don't get confused.)
Grape seed oil is mostly polyunsaturated and almost all of that is linoleic acid, an omega-6 fatty acid. High consumption of omega-6 oils has been shown to inhibit the body's ability to process alpha-linolenic acid (omega-3) fatty acids.
Additionally, grape seed oil oxidizes quickly releasing carcinogenic free radicals in the process. The process is greatly accelerated at high temperatures meaning it's definitely not a good oil for frying despite its high smoke point.
Canola oil stinks like old fish when heated. (I've been told the ability to detect the smell is genetic so even if you can't smell it, odds are some of your guests can.)
11 Comments
After all that! Turns out that the flour I used to dredge the cutlets was Trader Joe's Buttermilk Pancake Mix that my sister had put in a container. Fortunately I didn't give the two "winners" much of a dredging but still...
Thanks to everybody for your insights and opinions. Chris that chart is a keeper.
Chef Ono, I know what you mean about Canola Oil and that is basically why I posed the question.
http://www.eatingrules.com/Cooking-Oil-Comparison-Chart_02-22-12.pdf
Add sesame seeds...more is better. Second mixture is eggs mixed with tablespoon mayo and teaspoon Dijon . Dip cutlet in eggs then crumbs are fry.
Voted the Best Reply!
I'm going to disagree pretty much completely here (with all due respect of course). To begin with, cutlets don't need to be fried at high temperature. My fat of choice is usually butter for its flavor. But that wasn’t the question…
When it comes to neutral flavor and high smoke point, I'm a fan of peanut oil. (To be clear, I'm talking about refined peanut oil although it probably won't say so on the container given today's naïve irrationality about the terms "refined" and "processed". You can also buy unrefined oil which reeks of peanuts so don't get confused.)
Grape seed oil is mostly polyunsaturated and almost all of that is linoleic acid, an omega-6 fatty acid. High consumption of omega-6 oils has been shown to inhibit the body's ability to process alpha-linolenic acid (omega-3) fatty acids.
Additionally, grape seed oil oxidizes quickly releasing carcinogenic free radicals in the process. The process is greatly accelerated at high temperatures meaning it's definitely not a good oil for frying despite its high smoke point.
Canola oil stinks like old fish when heated. (I've been told the ability to detect the smell is genetic so even if you can't smell it, odds are some of your guests can.)