Is it absolutely neccessary to dredge cutlets of fish/chicken/veal with flower before sauteeing? . . .?

I find that whenever I do this the flower I dredged on the meat/fish becomes burned and charred, leaving a burned and unattractive crust. I have heard the purpose of dredging is to ensure that the cutlet is completely dry before sauteeing. Is this true? If so, could I simply pat the surface of the meat dry with a towel instead? What setting should I put the burner on when i sautee? I have been turning it up all of the way.

Is it absolutely neccessary to dredge cutlets of fish/chicken/veal with flower before sauteeing? . . .?
The key word here is Saute.

Sautéing is cooking food quickly in the right amount of oil and/or butter over high heat. You can use a skillet or saute pan, but make sure it is big enough to comfortably contain what you are cooking.

Preheat it that pan, you need high heat when sautéing to cook ingredients quickly; otherwise the internal moisture tends to push to the surface and your ingredients won’t brown.
Reply:I'm a professional cook and here is the delicious answer for frying your cutlets, chicken, and veal.

Frying them in plain flour is awful.



First make a mixture of 1/3 cracker meal, and 2/3 flour (enough to coat whatever you're cooking).

Crush the crackers (preferably un-salted), and place in a bowl, then add the flour, and mix well. Add a small amount of Lawry's Seasoning, or your own favorite kind, to taste.



Beat one egg in a small shallow bowl.



Place approx. 1/4 cup of flour in a small shallow bowl.



Place approx. 1/2 in. vegetable in a large skillet, and heat up to cooking temperature.



Meanwhile, first dredge the meat into the plain flour, then into the beaten egg, then into the cracker meal mixture, then into the hot oil.

The reason for dredging it into the flour first, is so that the beaten egg will adhere to it and not slide off.

The cooking temperature should never cause the oil to smoke, or any of the meat to show signs of burning...if it does, immediately lower the heat.

Check it often for doneness and do not overcook.

When done, place on paper towels to soak up excess oil.



Bon Appetite!
Reply:you can cook fish/chicken/veal in olive oil or any vegetable oil without flour. cook on a medium heat setting.

same thing with floured meats and fish.

i think your settings have been too high.
Reply:no. dredging with flour is unnecessary. (though i've never tried using "flowers"...... :)



and turn that burner down to medium!



try experimenting with a little olive oil. saute garlic and onions first, then add your meat or fish and seasonings. forget the flour.



for some great tips check out foodnetwork.com or the food channel on cable. great questions. you're on the road to a fabulous, life-long relationship with cooking.
Reply:You probably have the burner too high or your pan too hot

try turning it down

do one flour dreged cutlet and try it on a low pan

if it doesn't work out try the other how ever u want to
Reply:you certainly can without flour