Pork Cutlet Recipe
Tender pork loin breaded and deep-fried to perfection.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Pork Loin
Pat the pork loin pieces dry with paper towels and season them with salt and black pepper on both sides.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour in the first dish, beaten eggs in the second, and breadcrumbs in the third.
Cooking
- 3
Bread the Pork
Take each pork loin piece and dredge it in flour, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it with breadcrumbs, pressing gently to adhere.
- 4
Heat Oil
In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Cutlets
Carefully place the breaded pork cutlets in the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until they are golden brown and cooked through.
- 6
Drain Excess Oil
Once cooked, transfer the pork cutlets to a plate lined with paper towels to drain any excess oil.
Serving
- 7
Plate and Garnish
Serve the pork cutlets hot, garnished with lemon wedges and fresh parsley if desired.