Breaded Cutlets Method

August 21, 2022 • 0 comments

Breaded cutlets are found in cuisines across the world. Veal is most common in traditional recipes from Italy, Germany and Austria, but just about all types of meat can be made into cutlets including chicken, beef and pork. In Germany and Austria these are Wiener Schnitzel (‘Viennese Cutlet’), one of the national dishes of Austria, in Italy they’re Cotoletta Alla Milanese, in South and Central America they’re called Milanesa, and in Japan they’re Tonkatsu. In all cases, they’re made with a thin cut of meat, usually, and indeed in the case of our Hidden Villa Pork Cutlets, this comes from the leg, but also often from the loin. The thin pieces are typically pounded flat with a meat mallet, then breaded, and finally shallow fried in oil, lard or clarified butter. There are countless variations you can make by adding sauces and toppings, so there’s plenty of room for creativity. It’s an incredibly easy preparation and will rate highly as a weeknight dinner.

Ingredients

(1 package) Pork Cutlets

Directions

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.

by Virginia Clay