Pan-Fried Pork Cutlets in Egg and Flour

Juicy cutlets for a hearty lunch or dinner! One of the simplest things you can make with meat is pan-fried pork breaded in beaten egg and flour. And if you marinate it in sour cream for even an hour beforehand, the cutlets come out even better.

Maria

Recipe author

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Composition / ingredients

Servings:

Pork (boneless)

500

Flour

Egg (large)

Sour cream

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 13 g

Fats 51 % 22 g

Carbohydrates 19 % 8 g

281 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you make pork in egg and flour? Gather your ingredients. Good cuts of pork for this are tenderloin, leg, neck, or loin.
Step 2:

Rinse the piece of pork and pat it dry with paper towels. Then cut it into thin slices no more than 1/2 inch (1 cm) thick — mine were already-sliced leg cuts, and I got 4-5 slices in all. Cover the pork slices with plastic wrap or a bag and pound them with a meat mallet, taking care to keep the meat in one piece. Tip: slicing meat while it's slightly frozen gives you neater, more even cuts.
Step 3:

Season the slices with salt and pepper.
Step 4:

Then coat the pork all over with sour cream and let it marinate at room temperature for 1 hour — or longer in the fridge if you have the time. Generally, the longer the meat marinates, the juicier it turns out.
Step 5:

In a bowl, whisk the egg with a pinch of salt. If it's a small egg and you think it won't be enough for all the meat, add another egg or thin it with 2 tablespoons of milk.
Step 6:

Sift the flour into a shallow dish.
Step 7:

Dip each cutlet in the egg first, coating all sides.
Step 8:

Then dredge them all over in flour, shaking off the excess so it doesn't burn in the pan. If you like, dip the cutlets in the beaten egg a second time. I've tried it both ways, and a double dip in egg makes them tastier.
Step 9:

Heat the vegetable oil in a skillet over medium heat. Add the prepared cutlets and fry on both sides, about 4-5 minutes per side, until golden. If they're not done by then, lower the heat to its lowest setting and cook until cooked through.
Step 10:

Serve the finished cutlets hot. They go well with boiled potatoes, rice, buckwheat, pasta, and a fresh vegetable salad. Enjoy!

You can make this with any meat besides pork. Keep in mind the cooking time, flavor, and calorie count will change — beef, for example, takes longer than pork, while chicken breast or turkey takes less.
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. With few exceptions, unrefined oils have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. Whenever you cook in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil — the most common are refined sunflower, olive, and grapeseed.