Pork Cutlet Recipe
This pork cutlet recipe is easy and quick to make and tastes great. It is very similar to veal cutlets.
Thin slices are taken off the end of a boneless pork loin roast, pounded to about 1/4" thickness between 2 sheets of plastic wrap, then seasoned and dipped in a mixture of beaten egg and water, followed by dipping in seasoned flour and pan fried in medium hot oil until golden brown.
Or you can buy a tray of pork cutlets already sliced, and use this method to make fried breaded pork cutlets. A breaded pork chops recipe would be much the same, except you would not want to pound them thinner because of the pork bones.
- 4-6 boneless pork cutlets, pounded thin
- seasoning salt, pepper
- 1 egg, beaten with 1 tbsp. water
- 1/4 cup flour
- 4 tbsp. cooking oil
- Heat oil in large frying pan on medium high.
- Lightly season cutlets with season salt and pepper.
- Have egg and water mixture on a fairly flat plate, and another flat plate with lightly seasoned flour.
- Dip each cutlet on all sides in egg mixture, then transfer to flour mixture, coat well.
- Transfer to heated frying pan and cook until golden brown on both sides, about 4-5 minutes per side.
- Good served with sliced lemon, a green salad, rice or potatoes.
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