For me, cooking is about discovering beautiful, straightforward ingredients and transforming them into a delightful meal. I appreciate keeping things simple, flexible, and focused on the fundamentals. There’s truly no better way to celebrate superb ingredients than with crumbed pork cutlets. Similar to my Veal Coteletta, crumbed chicken, and crumbed lamb cutlets, this dish features fresh herbs, high-quality meat cuts, and homemade breadcrumbs.
Crumbed pork cutlets
What is it about crumbed pork cutlets that evokes the feeling of “it’s family time”? Perhaps it’s because they are straightforward to prepare and universally loved. They offer a bit more sophistication compared to my ready in under 30-minute pasta recipes, making any meal feel a touch more festive.
A crumbed pork cutlet can be beautifully sliced to showcase its interior, making it the perfect centerpiece for accompanying side dishes. It shines as the star of the table, and even those with minimal cooking experience can succeed in preparing it.
What can I serve with crumbed pork cutlets?
You can pair this dish with a variety of sides! A classic potato salad is a fantastic choice – and quite reminiscent of traditional German cuisine, which pairs perfectly with a beer.
Garlicky, flavorful green beans are a great option to return to our original principle. Food should highlight the ingredients and be treated with care and love.
If you desire something heartier, consider grilled vegetable bruschetta as another accompaniment.
For a lighter alternative, try tabouleh – this zesty, bright salad will balance well with the richer pork chop.
Things to keep in mind
There’s a fundamental principle to remember when working with bone-in meat. It typically ends up tasting richer due to the flavor infused by the bone. However, it’s essential to remember that such meats will need a longer cooking time. Be cautious not to undercook your pork!
Moreover, if you’re utilizing a meat thermometer to verify the internal temperature, make sure you do not place it on the bone, which can have a higher temperature than the adjoining meat. This could yield inaccurate readings and potentially lead to undercooked pork.
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Images by Alanna Penn Photography.
Crumbed pork cutlet
This is a delightful meal that’s simple to perfect and showcases wonderful ingredients. Crumbed pork cutlets are a household favorite, and they’ll surely become yours!
Ingredients
- 6 pork cutlets
- 650 g white sandwich loaf 1.4lbs – sliced
- 4 garlic cloves crushed
- 1 cup flour
- 1 bunch fresh parsley
- 1 bunch fresh rosemary
- 1 cup olive oil
Instructions
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Spread the bread pieces on a baking sheet and allow them to dry overnight. It’s crucial that the bread is either stale or aged a few days for the crispiest possible breadcrumbs.
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Start by preparing your egg wash. In a shallow, wide dish, beat the eggs and mix in the garlic. Set aside so that the garlic can infuse its flavor into the eggs.
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Place each pork cutlet, one at a time, between two sheets of plastic wrap. Using the flat side of a meat mallet, pound the cutlets from the center outward, taking care to avoid the bone, until they’re about 2cm thick and uniformly even. This ensures that the pork cooks evenly. Season both sides of the cutlet with salt and pepper.
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In a food processor or blender, combine the dry bread, parsley, and rosemary. Blend until the bread remains somewhat chunky and the herbs are mixed in thoroughly. You’re not aiming for fine crumbs; the larger crusty bits add character and texture to the breadcrumb mixture. If your blender is small, you might need to process in batches. Transfer your breadcrumbs to a large bowl.
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In a shallow dish, add flour and season with salt and pepper. Whisk to combine.
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Set up your breading station: starting with the flour, then the egg wash, next the breadcrumbs, and finally a large clean plate or tray for the coated cutlets. Take one pork cutlet and coat both sides evenly with flour, followed by the egg wash, ensuring it’s covered on both sides. Lastly, transfer it to the breadcrumb mixture, pressing gently to ensure even coverage. Place the crumbed cutlet on the plate and repeat for the remaining cutlets.
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In a large frying pan, heat olive oil over medium-high heat. The oil should be about 2-3cm deep in the pan. An easy test for readiness is to insert a wooden skewer into the oil; if bubbles form around it, the oil is hot enough. Lower the heat to medium-low and fry 1-2 cutlets at a time for approximately 4 minutes on each side or until golden brown and crispy. It’s wise to test a single cutlet first to gauge cooking time and temperature. Rest the cooked cutlets on a cooling rack to allow excess oil to drain away and prevent sogginess. Let them rest for 5 minutes before slicing.
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Serve immediately. If you’re not consuming all the cutlets right away, individually wrap the uncooked crumbed cutlets in plastic wrap and store them in the freezer for up to 2 months.