Crisp Breaded Pork Cutlets for Two
3 comments
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.
WHY THIS RECIPE WORKS
For our breaded pork cutlet recipe, we were looking for well-seasoned pork cutlets with a crisp, golden, substantial breading. Pounding the pork tenderloin to a ½-inch thickness offered some chew and a cushion against overcooking. A coating...