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Pork in batter in a frying pan is juicy

Juicy Pan-Fried Pork in Batter

Delicious, satisfying, and perfect for a weeknight dinner or a special occasion! Pork in batter always comes out tender and juicy, because the coating seals in the meat's juices as it fries instead of letting them run off. It's quick and easy to make, and whether it's an everyday meal or a holiday spread, this pork will be the star of the table!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Pork

500

Eggs

Milk

200

Flour

100

Dry spices

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 12 g

Fats 47 % 18 g

Carbohydrates 21 % 8 g

245 kcal

GI: 13 / 0 / 88

Cooking method

Cooking time: 30 min

Step 1:

How do you make juicy pan-fried pork in batter? Gather your ingredients. For frying in batter, a boneless pork loin, chop, or tenderloin (about 1 lb / 500 g) works best. Start with the batter: grab a large bowl, pour in the milk (about 3/4 cup / 200 ml), and crack in the eggs.
Step 2:

Season with salt and your favorite dry spices.
Step 3:

Then whisk in the flour a little at a time, keeping an eye on the consistency as you go.
Step 4:

The batter should end up a little thick, similar to pancake batter. Most importantly, it should be smooth, with no lumps of flour. If you add a bit too much flour and the batter turns out too thick, no problem — just thin it out with a splash of milk.
Step 5:

Rinse the pork under running water and be sure to pat it dry with paper towels — extra moisture will keep it from browning and it will steam instead of fry. Cut the pork into small serving-size pieces, roughly 2 x 2 inches (5 x 5 cm) and about 1/2 inch (1.5 cm) thick. The size of the pieces really affects how evenly they cook, so smaller pieces are the way to go. Pound each piece lightly to flatten it a bit.
Step 6:

Dip each piece of meat into the batter one at a time, making sure they're fully coated.
Step 7:

Heat a skillet until hot and add the vegetable oil. Lay the battered pieces into the hot oil and fry over medium-low heat for 2–3 minutes.
Step 8:

Once the pieces are nicely golden, flip them and fry for another couple of minutes. Then cover with a lid and let the meat steam for a bit — this makes sure the pork cooks through.
Step 9:

Arrange the finished pieces on a plate and serve. Garnish with fresh herbs before serving. Enjoy!

These cutlets make a great appetizer. Serve them at a holiday table, pack them for a picnic, or plate them up with any side dish or fresh vegetables — either way, your guests will love them. You can swap the milk in the batter for buttermilk or yogurt. Enjoy!
Always wash your eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
For this recipe, use fresh meat rather than previously frozen, or the finished pork may turn out dry.
Fry with an oil that has a high smoke point. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils generally have a low smoke point because they still contain unfiltered particles that burn quickly; refined oils handle heat better and smoke at a higher temperature. If you're cooking in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil. Common choices are refined sunflower, olive, or grapeseed oil.