1
Saute breaded cutlets until golden brown and cooked through, about 5 minutes.
2
A crisp, breaded cutlet or fillet does not require a pan sauce.
3
Last, breaded cutlets should be cooked at a slightly lower temperature than plain floured cutlets.
4
Serve on toast or bread cutlets.
5
In order to preserve the crunch of the breading, we don't serve breaded cutlets and fillets with a pan sauce.