Mouthwatering Pork Cutlets!
Saturday, April 16, 2011 at 01:34AM Remember when you were growing up and your mom made pork chops for dinner? Now that was a treat! As you grew up, you'd sometimes go out and have them with eggs for breakfast, very good as well. Unless you grew up in Europe or your parents did, you probably didn't have pounded, breaded pork cutlets, Wiener Schnitzel style without the veal. Center cut pork chops pounded and breaded and dredged in flour, eggs and bread crumbs and then sautéd in hot oil. You serve them with lemon halves, the juice of which somehow goes incredibly well with the breaded pork. The next day they make a delicious sandwich served cold with a beer. There are many recipes on how to prepare breaded cutlets, I like to keep it simple and here's how I do it. I was shown this recipe from a beautiful woman who hailed from Europe and who was taught it by her mother. I don't see her anymore, but I sure make those cutlets!
4 center cut pork chops
3 eggs
1 cup flour
1 cup bread crumbs
Gently Pound the chops between 2 sheets parchment paper until they are about 1/2" thick. Do not use a framing hammer. Fill a 12" sauté pan 1/2" deep with quality cooking oil such as canola. Heat on high Until the oil begins to sizzle. Put flour, eggs and bread crumbs into 3 separate bowls. Grind coarse pepper on the cutlets and dredge them into the flour first, then the eggs and last, the bread crumbs. Using tongs, place the cutlet into the pan. Do not crowd, 2 is the limit. Turn heat down to 1/2 and turn when golden. Sauté the other side and remove to a plate with a paper towel. Repeat.
Serve with boiled egg noodles and butter and your choice of vegetable. A crisp white wine or rose goes very well with this dish as well as cold beer. Enjoy!
Reader Comments (1)
Great video John. Learn something new with each one. Keep up the awesome work, and thank you for sharing! Hugs~