Pork cutlets are a great alternative to pork chops- they’re thinly sliced and generally cheaper than chops, with just as much flavor when treated correctly.
The key with a thin cut of meat is to pack it with flavor and to not overcook it (thin slices do tend to cook quickly which can turn them rubbery and tough).
This is a great weeknight meal on its own served with vegetables or mashed potatoes. You could also slice the cooked cutlets and incorporate the pieces into a stir fry or a modified pork parmigiana!
Here’s how I did it:
Pat your cutlets with paper towels to dry them.
In one bowl, whisk together a large egg, splash of milk, salt, and pepper.
In another bowl, add bread crumbs. If you are using unseasoned breadcrumbs, be sure to add seasoning at this point. You can use plain, Italian, panko, homemade...whatever you have on hand in your pantry will work great!
Dredge the cutlets through the egg and milk mixture first, then coat them in breadcrumbs. Be careful not to over coat- the breadcrumbs should be just enough to cover the meat but not so much that the coating is packed on thickly.
In a pan, heat a few tablespoons of olive oil over medium-low heat until the oil bubbles when you add a few breadcrumbs to it.
Working in batches so you don’t crowd the pan, cook the cutlets for about 2 minutes per side (depending on thickness) or until golden brown and cooked through.
Rest the cutlets on paper towels or a draining rack before serving.
There you have it! This recipe is great because it is quick, easy, satisfying, and tastes like it took all day to make. I recommend melting some butter with garlic and fresh parsley and drizzling that over the cutlets before serving.
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