The key to these crisp, juicy pork cutlets is a light coating of breadcrumbs that doesn’t weigh down the meat. That’s why our food editor, Molly Baz, opted for a light flour, egg and panko mixture instead of a heavier flour and cornmeal mix. She also added fennel seeds for flavor and texture. And, unlike other recipes that recommend frying the breaded cutlets in batches, her recipe only requires one batch and uses the oven for the final cooking step. This helps the breading remain crispy and prevents the meat from overcooking and becoming tough.
Before you get started, it’s important to properly prep the meat so that the breading will stick. Getting it right is a delicate process that requires a few tricks and patience. First, you’ll want to pound the meat fairly thin. Rather than using a rolling pin, she suggests placing the cutlet between two pieces of heavy plastic and hitting it with a meat pounder or the smooth side of a knife. The result is a cutlet that’s easier to coat and will cook quickly in the hot oil.돈까스창업
Once you have the cutlet pounded and seasoned, set up your dredging stations with shallow dishes for flour, eggs and panko breadcrumbs. Working with one cutlet at a time, lightly dredge it in the flour, then dip it in the eggs and finally, coat it in the panko. It’s essential to get the oil sufficiently hot, as starting with cold oil will mean that it seeps into the egg and the breadcrumb, rendering your cutlets oily and greasy rather than crunchy and light.
When the pork cutlets are coated, transfer them to a plate and allow them to cool slightly. Meanwhile, make the sauce by melting butter in a large skillet over medium heat and stirring in the pickles, jalapeno peppers, green onions and garlic until tender. Pour in 1 tablespoon flour and whisk to blend, then slowly stir in 2 to 3 tablespoons milk until the gravy is thick and well-blended.배달창업
To serve, pour the gravy over the pork cutlets and enjoy with a fresh green salad and zesty condiment like a lemon vinaigrette or a simple relish of sliced pickles. If you have leftovers, they’ll keep nicely in the refrigerator for up to three days. The pork cutlets are even better the next day, when they’re reheated in a hot skillet with a little vegetable oil. This makes them ideal for quick weeknight dinners.