Crispy fried pork loin cutlets
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Pork loin, cut into neat bone-in cutlets, looks festive when served, and can be prepared in just 15 minutes. The pork cutlets are dredged in flour, then dipped in beaten eggs seasoned with salt and black pepper, rolled in a breadcrumb mixture with dried herbs, and pan-fried in a generous amount of olive oil. The oil should reach just halfway up the cutlets, ensuring they're crispy on the outside and perfectly juicy and tender on the inside. Serve with sautéed spinach. Perfect for a quick weekday dinner or a festive treat.
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.
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:
- 4 natural pork chops on the bone, about 1 cm thick, drained (about 0.7 kg total)
- 1/3 cup of premium flour for coating the meat
- 2 large eggs
- 1.5 cups fresh bread crumbs
- 1/4 teaspoon dried oregano
- 1/4 tsp dried thyme
- Extra-virgin olive oil, for frying
- For serving: steamed spinach and lemon wedges
We recommend
Cooking the dish according to the recipe:
- Place the flour in a shallow bowl. Crack the eggs into another shallow bowl and whisk with 1 teaspoon of salt and a pinch of freshly ground black pepper. In a third shallow bowl, combine the bread crumbs with the oregano and thyme.
- Dredge the pork cutlet in flour, shaking off any excess, dip it in the eggs, and then coat it evenly with bread crumbs. Set aside on a sheet of waxed paper or a baking sheet. Repeat with the remaining pork cutlets.
- Heat a large skillet over medium heat, adding enough olive oil to come halfway up the chops (about 1/4 cup). When the oil shimmers, add the chops and cook until golden brown and crispy, 3-4 minutes per side. Transfer the cooked chops to paper towels to drain. Serve the pork chops hot with sautéed spinach and lemon wedges.
Categories:
recipe / Dinner / Main courses / Meat / / Food Network - recipes
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