French · Dinner
Fried Breaded Pork Cutlet
A boneless pork loin cutlet pounded thin, seasoned, dredged through flour, egg and fresh breadcrumbs, then pan-fried in clarified butter until golden and crisp. Served with lemon and parsley, this French bistro classic pairs a shattering crust with juicy, mild pork.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
599Calories
45.8gProtein
34.6gFat
27.2gCarbs
1.4gSugar
1.8gFiber
931mgSodium
324mgChol
15.8gSat Fat
620mgPotassium
95mgCalcium
3.4mgIron
0.9mcgVitamin B12
8mgVitamin C
protein-rich
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Place the pork cutlet between plastic wrap and pound to 1/4 inch thickness, then season both sides with salt and pepper.
2
Dredge
Set up three dishes with flour, beaten egg, and breadcrumbs. Coat cutlet in flour, dip in egg, and press into breadcrumbs.
3
Rest
Let the breaded cutlet sit at room temperature for 5 minutes.
4
Fry
Melt butter in a skillet over medium heat until foaming, then fry the cutlet 3–4 minutes per side until golden and internal temperature reaches 145°F.
5
Plate
Transfer to a plate, scatter parsley over the top, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g boneless pork loin cutlet, pounded to 1/4 inch thickness
- 66 tablespoons (48g) all-purpose flour
- 22 large eggs
- 1 cup60g fresh breadcrumbs
- 44 tablespoons (56g) butter
- 11 teaspoon salt
- 1/21/2 teaspoon black pepper
- 22 lemon wedge
