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How to fry (cutlet)?

How to fry (cutlet)?


  1. Cut the meat less than 0.8 inch thick. This is the easiest and simplest way to start!
  2. After defrosting (see Defrosting Method), bring the refrigerated cut out to room temperature for about 30 minutes to 1 hour before cooking. If center of the meat is still cold, it may lead inside of meat uncooked even if surface was well-grilled.
  3. Put salt and pepper on both sides of meat 10-15 minutes before cooking. If you do this early, Umami may go away. More than 12 inch is good height to put salt and pepper for evenly seasoning.

[Let’s start cooking]


Coat the meat in flour → Egg wash → Breadcrumbs


Put oil up to the level to cover the meat in skillet


This is the most important tip to fry meat.
The oil temperature is 356-392℉ (180-200℃).
Fry 50-60 seconds for both sides.
If fry longer, you will lose medium rare...