Pork Cutlets
A thin and crispy pork loin breaded and fried until crispy. Tasty and Delicious meal for any occassion.
Equipment
- 1 Deep Fryer or dutch oven for frying
- 1 meat mallet
- 3 shallow dishes, for a dredging station
- sheet trays (optional)
Ingredients
- 1 medium Pork loin *about 2 kg
- 1½ cup All purpose flour, divided
- 1 tsp salt
- 1 tsp pepper
- 1 tsp granulated garlic or garlic salt
- 4 large eggs
- 3 cups Panko Bread crumbs you can use regular bread crumbs
- vegetable oil *enough for frying
Instructions
- Slice the pork loin into 1" thick slices and set aside
- taking one slice at a time, pound out to ⅛" thickness between two sheets of plastic wrap, set aside as you work
- Once all of the slices have been pounded thin, make your breading station
- In the first tray/dish add 1 cup of all purpose flour, the salt, pepper and granulated garlic or garlic salt.
- in the second tray/dish add the 4 large eggs and about ¼ cup of water and whisk to combine
- In the third tray/dish add the 3 cups Panko Bread crumbs crumbs and the ½ remaining cup of flour, stir to combine
- Taking one piece of pork at a time season with salt and pepper then dredge it into the flour mixture making sure to coat the pork completely, once coated dredge into the egg mixture and once coated, drain off any excess egg and lay the pork onto the panko mixture, then using a spoon or your hands, cover the top of the pork with more of the panko crumbs and press to cover the entire surface. Pick up the pork and shake it lightly to let any excess panko/flour come off. Set aside on a clean tray and repeat the process for the remaining pork.
- Once all of the pork is done, let it sit for 10-15 minutes just to let the crumb coating adhere well. While this is happening, get your oil ready.
- I prefer to use a deep fryer, but if you don't have one a deep skillet or dutch oven will also work (dutch oven will control the heat better in my experience)
- Pour in enough oil so that it will cover the cutlets by at least 1" (if using a deep fryer add the recommended amount of vegetable oil).
- Bring the oil to 350℉
- Fry one cutlet at a time, for about 2-3 minutes, turning once then set aside on a paper-towel lined tray. If serving right away, put the cutlets in a warm oven to keep warm while you fry the remaining cutlets.
- Once all of the cutlets are done, serve immediately
- If you want to freeze cutlets, let them cool completely then wrap in parchment paper and put into freezer bags so you can remove as many as you need. Reheat in a 300℉ oven for 15 minutes until heated through to retain crispy texture.
Notes
These are perfect for meal prep and I often do 24 cutlets at a time, then freeze individually for an easy weeknight dinner. Serve with mashed potatoes, a vegetable and either gravy or applesauce.