Pork Cutlet Recipe
Includes rice and a choice of macaroni salad or tossed salad.
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Ingredients
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Pork Cutlet
Rice
Macaroni Salad (optional)
Tossed Salad (optional)
Method
Prepare the Pork Cutlet
- 1
Season the Cutlets
Pat the pork loin cutlets dry with paper towels. Season both sides with salt and black pepper.
- 2
Prepare Breading Stations
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 3
Bread the Cutlets
Dredge each cutlet in flour, shaking off excess. Dip in the egg, then coat with breadcrumbs, pressing gently to adhere.
- 4
Cook the Cutlets
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded cutlets and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
Cook the Rice
- 5
Rinse the Rice
Rinse the long grain rice under cold water until the water runs clear.
- 6
Prepare Macaroni Salad (if chosen)
- 7
Cook the Macaroni
Boil elbow macaroni according to package instructions until al dente. Drain and rinse under cold water.
- 8
Mix the Salad
In a large bowl, combine the cooked macaroni, mayonnaise, diced celery, diced bell pepper, salt, and black pepper. Mix well and refrigerate for at least 30 minutes before serving.
Prepare Tossed Salad (if chosen)
- 9
Prepare the Vegetables
Wash and chop the mixed salad greens, cherry tomatoes, and cucumber.
- 10
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
- 11
Toss the Salad
In a large bowl, combine the salad greens, cherry tomatoes, and cucumber. Drizzle with dressing and toss gently to combine.
