- (1 package) Pork Cutlets
A method to prepare Breaded Pork Cutlets is as follows: If you have a meat mallet, rolling pin or other heavy blunt object and you wish to make very thin and tender cutlets (as I prefer), you may decide to pound the cutlets to your desired thickness. This is not entirely necessary though, as our cutlets come quite thin and tender to begin with. Either way, start by preparing your dredging ingredients: In one shallow bowl or plate mix together ½ cup of all purpose flour with salt and pepper, in a second bowl whisk 2 eggs, and in a third shallow bowl or plate place about 2 cups of panko breadcrumbs. While you’re preparing your cutlets, begin heating ¼ inch of oil in a wide shallow pan (I prefer olive oil, but any neutral high heat oil will also work, such as canola or grapeseed oil). Heat oil until it reaches about 350° F or until breadcrumbs dropped in sizzle immediately and float. Continue to prepare your cutlets by dredging each first in the flour, making sure to shake off the excess before dipping next in the egg mixture. Let the excess egg drip back into the bowl, and then place the cutlet into the breadcrumbs, covering it completely and pressing the meat into the breadcrumbs on both sides to adhere. Place the prepared cutlets onto a plate or a baking sheet until you’re ready to fry. Then, fry the cutlets one at a time, first on one side and then the other, until they’re golden brown and crispy, about 1-2 minutes per side. Place the finished cutlets on a cooling rack set over a baking sheet to drain any excess oil, and serve hot with lemon. Mashed potatoes make a perfect accompaniment to your cutlets.