8 New Ways to Coat Your Cutlet

8 New Ways to Coat Your Cutlet
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8 New Ways to Coat Your Cutlet

Corn Flakes Cereal

If you think that the light and airy crunch from Corn Flakes can only be enjoyed with milk, then think again. We love using crushed up Corn Flakes for breading chicken breasts and fish.

Credit: Hannah Canvasser

Barbecue Chips

Here’s a way to avoid wet naps. Instead of dousing your wings in an ooey, gooey barbecue sauce, try breading them in crushed up barbecue chips instead. You’ll find that you still get that beloved barbecue taste along with double the texture.

Credit: Hannah Canvasser

Honey Roasted Peanuts

Honey-roasted peanuts’ texture and flavor are good for so much more than an afternoon snack. Crush your favorite brand up and coat your pork chops with them the next time you’re looking for the traditional sweet flavor paired with the chop.

Credit: Hannah Canvasser

Sour Cream and Onion Potato Chips

There was a point in time when we thought that nothing could get better than the taste of a sour cream and onion dip. That was until we crushed up the flavorful chips, breaded a chicken breast with them, and fried it.

Credit: Hannah Canvasser


Doritos aren’t just for tacos at Taco Bell. Next time you’re looking for a fun way to spruce up your weeknight chicken, use a bag of them for breading. You’ll find that their vibrant orange dusting takes on a whole new texture and flavoring after it’s fried for a few minutes.

Credit: Hannah Canvasser

Honey Mustard Pretzels

Skip the dipping sauce next time you make chicken tenders and coat them in honey mustard pretzels instead. You’ll add flavor and crunch and still get to lick your fingers clean when you’re done.

Credit: Hannah Canvasser

Pita Chips

Sometimes when we see a recipe calling for panko, we’ll try swapping in crushed up pita chips instead. We like the intense salty flavor it gives, and it’s almost double the crunch of the Japanese breadcrumb.

Credit: Hannah Canvasser


Make your fish heart-healthy with a nice coating of crushed up pistachios. They not only make it even better for you, but they add color, flavor, and texture as well.

Credit: Hannah Canvasser

Now, for some more breading inspiration, check out these crave-worthy recipes.

Image Credit: Getty Images

Panko-Coated Chicken Schnitzel

Thomas Keller of the French Laundry in Yountville, California uses panko bread crumbs to give chicken a crunchy crust. "Pounding chicken breasts to a uniform thickness cuts down on cooking time," he says.

Get the Recipe: Panko-Coated Chicken Schnitzel

Golden Baked Pork Cutlets

These quick breaded pork cutlets made with just a few ingredients are so delicious everyone will be wishing they helped make them. Cutting the super-low-fat pork tenderloin into long fillets makes it quick-cooking. Serve with a medley of steamed vegetables and a side of mashed potatoes for a taste of nostalgia.

Get the Recipe: Golden Baked Pork Cutlets

Parmesan-Crusted Chicken in Cream Sauce

Can you imagine if the crusty-crunchy chicken Parm with silky, creamy sauce you order whenever you see it on a menu were made to fit your healthy eating plan? You're welcome.

Get the Recipe: Parmesan-Crusted Chicken in Cream Sauce

Almond-Crusted Salmon with Thyme & Lemon Butter Sauce

It takes just about 30 minutes to prepare this enticing baked salmon dish, featuring a almond-garlic bread crumb topping and a luscious thyme and lemon-butter sauce.

Get the Recipe: Almond-Crusted Salmon with Thyme & Lemon Butter Sauce

Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa

Here we top pecan-crusted turkey cutlets with a mildly spicy grilled peach salsa. It’s better to prepare your own turkey cutlets from a whole tenderloin than buy them precut. The precut ones often vary in size and shape, leading to different cooking times. You can also use 4 small boneless, skinless chicken breasts in place of the turkey tenderloin.

Get the Recipe: Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa

Pistachio-Crusted Tuna Steaks

Pistachio crust teams up with a savory mustard-dill sauce for an exceptional tuna dish. Choose "sushi grade" tuna steaks if you prefer a milder flavor. Make it a meal: Serve with brown rice and steamed broccolini.

Get the Recipe: Pistachio-Crusted Tuna Steaks

Thyme- & Sesame-Crusted Halibut

Quickly roasting fish at high heat keeps it moist and succulent. The thyme-and-sesame crust gives this halibut a distinctive finish.

Get the Recipe: Thyme- & Sesame-Crusted Halibut

Potato-Horseradish-Crusted Mahi-Mahi

Simple yet special enough to serve for company - even when you're in a hurry. Make it a Meal: Serve with steamed carrots tossed with dill and green beans.

Get the Recipe: Potato-Horseradish-Crusted Mahi-Mahi

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots.

Get the Recipe: Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

Cajun Pecan-Crusted Catfish

Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national favorite, thanks in large part to the Cajun cooking craze that started in the '80s. Here, the fillets are coated in a spicy melange of cornflakes and pecans and baked for a traditional yet surprisingly healthy take on this bayou favorite.

Get the Recipe: Cajun Pecan-Crusted Catfish


It's time to step out of your comfort zone when it comes to breading, and we're not talking about the whole cat breading craze. To stray away from the familiar, we're introducing some new ways to bread your food that go far beyond the boring old breadcrumbs.

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From nuts to potato chips, we have eight new ideas for you to add some crunch to your cutlet. Do you love barbecue chicken wings? So do we, and we figured out how to make them with a little texture using something else we love: barbecue potato chips. Along with potato chips, we also show you that there's more to honey mustard pretzels than just dirty fingers, that cereal isn't just for breakfast, and that pistachios don't always have to be a struggle to eat.

While we're all about stretching the boundaries with breading, there are some basic rules you need to stick by so that you get tender and moist meat and a perfect golden-brown exterior. While variations exist in breading techniques, we stick by the traditional flour-egg-breading procedure. With this method, not only do you ensure that the breading sticks nicely to the cutlet by leading with flour and egg, but it gives the crust a nice, thick consistency. So now that we've covered the basics, it's time to explore the world of breading and go beyond the breadcrumbs.

To see how we go above and beyond the breadcrumbs, check out our slideshow above!

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