Ingredients with Measurements:
- 4 boneless pork cutlets, pounded to 1/4 inch thickness
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil
Special equipment needed:
- Meat mallet
- 3 shallow bowls
- Large skillet
Step-by-step instructions:
1. In a shallow bowl, mix together flour, garlic powder, thyme, rosemary, salt, and black pepper.
2. In another shallow bowl, beat eggs.
3. In a third shallow bowl, place panko breadcrumbs.
4. Dredge each pork cutlet in the flour mixture, shaking off any excess.
5. Dip each cutlet in the beaten eggs, then coat in the panko breadcrumbs, pressing the breadcrumbs onto the pork to ensure they stick.
6. Heat vegetable oil in a large skillet over medium-high heat.
7. Once the oil is hot, add the pork cutlets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
8. Remove the cutlets from the skillet and place on a paper towel-lined plate to drain any excess oil.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Medium-high heat for cooking the cutlets
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 22g
- Carbohydrates: 24g
- Protein: 31g
Substitutions for ingredients:
- Instead of pork cutlets, you can use chicken cutlets or veal cutlets.
- You can use seasoned breadcrumbs instead of panko breadcrumbs.
Variations:
- Add grated Parmesan cheese to the panko breadcrumbs for extra flavor.
- Use different herbs and spices to customize the flavor of the cutlets.
Tips and tricks:
- Make sure to pound the pork cutlets to an even thickness to ensure they cook evenly.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
- If the breadcrumbs are not sticking to the pork, try pressing them on harder or using a little bit of water to help them adhere.
Storage instructions:
- Store any leftover cutlets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the cutlets, place them on a baking sheet and bake in a preheated oven at 350°F for 10-12 minutes, or until heated through.
Presentation ideas:
- Serve the cutlets on a bed of greens or with a side of roasted vegetables.
Garnishes:
- Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side of mashed potatoes or rice.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the cutlets are not crispy enough, try cooking them for a few extra minutes on each side.
- If the cutlets are burning, turn down the heat on the skillet.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Fried pork cutlets are a popular dish in many countries, including Germany, Austria, and Japan.
Flavor profiles:
- The garlic and herb seasoning adds a savory, aromatic flavor to the pork cutlets.
Serving suggestions:
- Serve the cutlets with a squeeze of lemon juice for a bright, tangy flavor.
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Taste: Savory, Garlicky, Herbaceous, Crispy, Tangy