Natural pork loin cutlets in cheese breading
Votes: 9
Time: 27 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Giada De Laurentiis simply pan-fries a boneless pork loin, which requires just a few ingredients, coating it in a light mixture of Italian breading and Parmesan cheese, and serves it with lemon for a bright, fresh flavor.
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 pork loins (1.5-2 cm thick), cut from the center piece of tenderloin (280-340 g each)
- 2 large eggs
- 1 tbsp. Italian breading mix
- 3/4 tbsp. grated parmesan
- Salt and freshly ground black pepper
- 6 tbsp olive oil
- Lemon wedges for garnish
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Cooking the dish according to the recipe:
- In a ceramic pie dish, whisk the eggs. Add the breadcrumbs to another dish. Add the cheese to a third dish. Sprinkle the pork loins generously with salt and pepper. Cover the pork chops completely with cheese, patting to adhere. Dip the pork chops in the eggs, then roll them in the breadcrumbs, patting to adhere.
- In a very large skillet, heat 3 tablespoons of oil over medium heat. Add the pork, in batches if necessary, and cook until golden brown and the internal temperature reaches 145°F (65°C), about 6 minutes per side. Transfer the pork to plates and serve with lemon wedges.
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