Jun 09 2026
Restaurants›Grünauer›Breaded And Pan Fried Duroc Pork Cutlet Recipe

Breaded And Pan Fried Duroc Pork Cutlet Recipe

Inspired by Grünauer
Time1h
Serves4

served with potato salad, cucumber salad, & lingonberries

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Ingredients

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Pork Cutlet

Potato Salad

Cucumber Salad

Lingonberries

Method

Pork Cutlet

  1. 1

    Prepare the Pork Cutlets

    Season the Duroc pork cutlets with salt, black pepper, and garlic powder on both sides.

  2. 2

    Setup Breading Station

    In three separate shallow bowls, place the flour in the first, beaten eggs in the second, and bread crumbs in the third.

  3. 3

    Bread the Cutlets

    Dredge each pork cutlet in the flour, shaking off excess, then dip in the beaten eggs, and finally coat with bread crumbs. Press the crumbs onto the cutlets to ensure they adhere well.

  4. 4

    Pan Fry the Cutlets

    Heat vegetable oil in a large skillet over medium heat. Once hot, add the breaded cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Potato Salad

  1. 5

    Cook the Potatoes

    In a large pot, add the potatoes and cover with water. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain and let cool.

  2. 6

    Prepare the Salad

    Once cooled, peel and dice the potatoes. In a large bowl, combine the mayonnaise, mustard, diced celery, diced red onion, salt, black pepper, and fresh dill. Gently fold in the diced potatoes until well coated.

Cucumber Salad

  1. 7

    Prepare the Cucumber Salad

    In a bowl, combine sliced cucumbers, sliced red onion, white vinegar, sugar, salt, black pepper, and fresh dill. Toss to coat and let sit for at least 30 minutes to allow flavors to meld.

Serving

  1. 8

    Plate the Dish

    On a serving platter, arrange the pan-fried Duroc pork cutlets alongside a generous serving of potato salad and cucumber salad. Serve with a small bowl of lingonberry preserves on the side.

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