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Crispy Parmesan-Breaded Pork Cutlets

Wonderfully juicy pork in a crunchy cheese crust! These breaded cutlets are a dish for any occasion — appetizing, fragrant, delicious, and pretty on the plate. What sets them apart is the triple breading, which keeps the pork tender inside while giving it an irresistibly crisp exterior.

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Breaded pork and bacon
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 20 g
Fats 47 % 25 g
Carbohydrates 15 % 8 g
330 kcal
GI: 0 / 0 / 100
  • Rinse the bone-in pork loin, pat it dry, and cut it into small portions about ¾ inch (2 cm) thick. There's no need to pound the pork in this recipe — the pieces are already thin enough to cook through. Season each piece with salt and pepper. Now set up your breading station. Put flour in one dish — that's the first coat. In a second dish, make the egg wash (the second coat): crack in the eggs and beat them with a fork, add a little warm water, and whisk again until frothy. In a third dish, combine the breadcrumbs with the Parmesan (grated on the fine side of a box grater) and the finely chopped fresh sage — that's the third coat. Dredge each piece of pork in the flour first, shake off the excess, then dip it in the egg wash so the whole piece is coated. Finally, press it into the breadcrumb-cheese-sage mixture. Repeat with every piece. Lay the coated cutlets on a tray or large platter. Pour enough vegetable oil into a hot skillet to come up the sides of the cutlets, and heat it until very hot. To test it, drop in a small piece of bread — if it immediately foams and sizzles, the oil is hot enough. Using tongs, lower the cutlets into the hot oil and fry each one on all sides for about 3 minutes, until golden. As they're done, transfer them to a plate lined with several layers of paper towels to drain the excess oil. Once drained, move the cutlets to serving plates — they're ready. Mashed potatoes make a great side.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Raw smoked loin - 469  kcal/100g
  • Pork loin - 242  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Fresh sage - 58  kcal/100g

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