Juicy Breaded Pork Cutlets in a Skillet
Juicy, tender cutlets that both grown-ups and kids will love! Classic pork cutlets are fried in a crispy breadcrumb coating that locks the moisture into the meat. That's what keeps the cutlets so juicy and tender!
Cooking method
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Step 1:
Gather all the ingredients for the pork cutlets. If you like, you can swap the milk for light cream.
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Step 2:
Rinse the pork, pat it dry with paper towels, and cut it across the grain into slices about ½ inch (1 cm) thick.
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Step 3:
Pound the slices on both sides with a meat mallet. To keep your workspace clean, cover the pork slices with plastic wrap before pounding.
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Step 4:
Pour the milk (or light cream) into a deep bowl and lay the cutlets in it to soak. This soaking makes the pork very tender.
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Step 5:
Peel the garlic and press it through a garlic press. In a deep bowl, combine the breadcrumbs, pressed garlic, and salt. Stir.
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Step 6:
Crack the eggs into a clean bowl and beat them lightly with a whisk. Pour flour onto a flat plate. The beaten eggs and flour form the coating.
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Step 7:
Take the first pork slice out of the milk, let the excess drip off, dip it first in the beaten egg, then coat both sides in flour.
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Step 8:
Dip the cutlet back into the egg, then coat it in the breadcrumbs. Repeat with the remaining cutlets.
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Step 9:
Lay the breaded cutlets in a hot skillet and fry them in vegetable oil on both sides. Fry over moderate heat so they don't burn. Transfer the fried cutlets to paper towels to drain off the excess oil. Before frying the next batch, wipe out any leftover breadcrumbs with a paper towel, or they'll burn.
- Pork cutlets go well with any side: mashed potatoes, pasta, rice, buckwheat, and so on. Fresh vegetables and herbs make a great addition. It's best to fry the cutlets in a heavy-bottomed nonstick skillet. For the breading, you can also use crushed nuts, corn flakes, or even crushed potato chips.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Garlic - 143 kcal/100g
- 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
- Breadcrumbs - 347 kcal/100g
