I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Wednesday, April 12, 2023

Crispy Pork Cutlets

These were just da bomb! Tender pork cutlets with a light and crispy coating... all they needed was a little applesauce on the side to be awesome! 

6 pork loin slices
2 tbsp flour
1/4 tsp basil
1 tbsp parmesan 
1 tbsp mixed small seeds and grains (optional)
1 egg
1 tbsp water
1/2 cup bread crumbs

vegetable oil for frying

Take the slices of pork loin and pat them dry with paper towels. Then place between two pieces of waxed paper, or better yet, saved waxed cereal bag from your box of cereal, and use a meat hammer to make the cutlets evenly thin. If there is any fat, snip a couple of times with scissors so the meat doesn't curl up when cooked.
Mix the flour, basil, parmesan (and seeds) together and dredge each cutlet. Then whisk together the egg and water. Dip each cutlet into the egg and water before gently shaking in a bag with bread crumbs to coat. Brush any remaining egg on top and sprinkle remaining flour/seed mixture on top. Gently press to adhere. If you are not using seeds this last step is not needed.

Place the cutlets on a rack on a baking sheet and refrigerate for 30 - 60 minutes.
Heat 1/4" of vegetable oil on medium to medium high in a large frying pan. Take 2 or 3 pieces of meat at a time and fry 2 minutes per side. Keep them warm while frying the others on a baking sheet in a 200°F oven.

Makes 6 succulent servings
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