Crunchy Pork Cutlets

Crunchy Pork Cutlets


There are few things better than breaded fried pork. Simple, tasty and quick to cook, these pork cutlets will become a dinner time staple. Take these cutlets to the next level, they make great sandwiches with sun ripened tomato, lettuce and bacon (BLTP), top with a lemon caper butter or top with spaghetti sauce, parmigiano and mozzarella and bake for "Pork Parmesan", the possibilities are endless. 

Crunchy Pork Cutlets


8 1/4-1/2" thick pork loin cutlets
1/2 c panko bread crumbs
1/2 c Italian seasoned bread crumbs
1/2 c grated parmesan cheese
1/2 tsp salt
few grinds of black pepper
2 eggs
1/3 c milk
flour for dredging
oil for frying

Mix together bread crumbs and parmesan cheese in a shallow bowl or pie plate.  In a bowl combine the eggs and milk. Sprinkle the cutlets with the salt and pepper, then dredge in the flour, shaking off excess. Dip the cutlets in the egg wash then in the bread crumbs, pressing the crumbs on the pork.  Set the cutlets in a single layer to allow the coating to set, about 30 minutes. Heat about 1/4" of oil in a frying pan over medium high heat. Add the cutlets in a single layer and cook for about 2-3 minutes per side. Blot off excess oil on paper towel, keep warm in a low oven while you cook the rest. Enjoy!





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