Fried pork cutlets

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 8

Thin, bone-in pork cutlets are perfect for a quick dinner. They fry in minutes and look absolutely delicious. To ensure the pork is juicy, coat each cutlet in a spicy flour and cayenne pepper mixture and fry them in a mixture of vegetable oil and butter for just a few minutes. This will give them a crispy crust and keep them from getting dry. A natural pork cutlet is an excellent alternative to steak that you can enjoy every day. Serve with mashed potatoes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 natural thin pork chops on the bone
1 tsp seasoned salt + more to taste
1 tsp ground black pepper + more to taste
1 cup premium flour
Cayenne pepper
0.5 cups of rapeseed oil
1 tbsp. butter
Mashed new potatoes, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, pork, salt with spices, black pepper, ground cayenne pepper

Cooking the dish according to the recipe:

Season the pork cutlets with salt and pepper on both sides.
Mix flour with a pinch of cayenne pepper, salt, and black pepper. Dredge each cutlet in the flour mixture and set aside on a plate.

Heat the canola oil over medium heat. Add the butter. Once it's melted and hot, fry 3 patties at a time for 2-3 minutes per side. Flip and fry until golden brown on the other side, 1-2 minutes (make sure there's no pink juices running out). Transfer to a plate and repeat with the remaining pork patties.
Simple and delicious! Serve with mashed new potatoes.

Categories:

recipe / Dinner / Main courses / Meat / / Ree Drummond

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