Saturday, December 11, 2004

Really Crisp Pork Cutlets

8 boneless pork cutlets
2 eggs
oil for sauteing (canola or peanut)
flour for dredging
salt and pepper
panko bread crumbs
2 lemons, cut into wedges

Beat eggs with 1 tablespoon oil in a pie dish. Place flour in a second pie dish and panko crumbs in a third.

Pound pork cutlets to 1/2 inch thickness. Season both sides with salt and pepper, then dip in flour and shake off excess. Now, place cutlets in egg mixture and finally in crumbs, pressing crumbs into cutlets. Let dry 5 to 10 minutes on a wire rack.

Heat about 1/2 inch of oil in a large heavy frying pan. When oil is shimmering, saute pork cutlets on each side for about 3 minutes. Turn only once. Check to make sure they are golden brown (not burnt).

Serve with lemon wedges.

Serves 4

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