Crisp Breaded Pork Cutlets for Two

Published April 9, 2007.

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 -inch thickness offered some chew and a cushion against overcooking. A coating of fresh white bread crumbs gave our pork cutlet… read more

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 of fresh white bread crumbs gave our pork cutlet recipe a light, flavorful crust. For a juicy interior, we cooked the cutlets quickly in plenty of shimmering hot oil.

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Serves 2

Pork tenderloins, which are sometimes sold in pairs, can weigh anywhere from 12 to 24 ounces. For this recipe, use a small tenderloin that weighs 12 ounces. If you have a larger tenderloin, remove the thin, tapered end and reserve for another recipe.

Ingredients

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