Published January 1, 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.
If they're not cooked properly, pan-fried breaded pork cutlets are tough disks of meat shrouded in a greasy, pale crust.
We were in search of tender, well-seasoned pork cutlets with a crisp, golden, substantial breading.
Use pork tenderloin, pounded to a 1/2 inch thickness to offer some chew and a cushion against overcooking. Skip the brining but season the cutlets with liberal amounts of salt and pepper. Prepare a coating with fresh white bread crumbs for a crisp, light, and flavorful crust. Cook the cutlets quickly in plenty of shimmering hot oil to ensure a juicy interior.
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