Crisp Breaded Pork Cutlets

Name: Crisp Breaded Pork Cutlets
Yield: Serves 3
Ingredients: 6 slices, white sandwich bread (such as Pepperidge Farm), crusts removed and torn into rough 1 1/2-inch pieces; 1/2 cup, unbleached all-purpose flour; 2 , large eggs; 1 tablespoon, vegetable oil; 1 cup, vegetable oil; 1 , pork tenderloin (about 1 pound), trimmed of silver skin, cut crosswise into 6 pieces, and pounded to thickness of 1/2 inch, following illustrations below; , Salt and ground black pepper

Main Courses
Pork
Weeknight

Appears in Cook's Illustrated January/February 2002

Tender cutlets in a crisp crust-rather than greasy disks-are a sure thing when you know the two keys to pan-frying: enough oil and enough heat.

SERVES 3

TIME 40 minutes

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