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Crispy Breaded Pork Cutlets

Juicy on the inside, crunchy on the outside! These pork cutlets get a three-layer coating — flour, egg wash, and a Parmesan-breadcrumb crust — that fries up golden and crisp. The dish takes very little effort or time. A great, hearty dinner with appetizing, juicy meat on the table in under half an hour!

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Meat in liezon
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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 27 % 12 g
Fats 44 % 20 g
Carbohydrates 29 % 13 g
275 kcal
GI: 0 / 62 / 38
  • Any cut of pork works for this dish — juicy pork neck, flavorful meat on the bone, or tender loin. Rinse the pork well, pat it dry, and cut it into serving-sized pieces. Keep each piece no more than 1/2 to 3/4 inch (1–2 cm) thick, since the breading cooks fairly quickly and the pork needs to finish in that same time. Season the meat with salt, pepper, and ground coriander, then let it sit for about half an hour to soak up the seasonings — this makes it juicier and more flavorful. Prepare the breadcrumbs: dry out some white bread, then grate it or grind it in a blender, and sift the crumbs so no big chunks end up in the coating. Grate the Parmesan finely and mix it into the crumbs. Make the egg wash: rinse the eggs, crack them into a bowl, add a little warm water, and whisk until foamy. Set up your three-station breading line: a flat plate with flour, a bowl of the egg wash, and a plate of the Parmesan-breadcrumb mixture. Pour vegetable oil into a cast-iron skillet and let it heat up. Take a piece of pork, first dredge it in flour, then dip it in the egg wash, and finally coat it well on all sides with the crumb-Parmesan mixture. Lay the pork in the hot skillet and fry evenly on all sides until golden and crisp. Don't cover the pan, and keep the heat between medium and high — the meat should fry, not steam. Once it's browned all over, set it on a paper towel to blot the excess oil. Repeat with each piece. Arrange the finished cutlets on a plate, garnish with fresh herbs, and serve.
  • Enjoy!

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

  • 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 - lean 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
  • 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
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greens - 41  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • White bread - 266  kcal/100g
  • Ground coriander - 25  kcal/100g

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