A pork cutlet, also known as a chicken or beef schnitzel in many countries, is a delicious, versatile dish that’s easy to make at home. A savory breaded cutlet can be served as an appetizer, tucked into a sandwich, or as a main dish, with sauce or a side salad. The secret to a great pork cutlet is getting it crispy without getting bogged down in grease. For the best results, we recommend pounding the cutlet nice and thin, and then dredging it in flour, egg, and panko breadcrumbs, making sure to press each coating on firmly so that it sticks.
In this recipe, senior food editor Molly Baz demonstrates how to get restaurant-worthy pork cutlets that are perfectly crisp and crunchy on the outside and tender and juicy on the inside. The secret is dredging the pork in flour first, which helps the eggs and breadcrumbs cling to it, then dunking it in egg, and finally pressing on a layer of toasted panko breadcrumbs. For extra crunch, she suggests sprinkling the breadcrumbs with a little salt before dredging the meat in them.돈까스창업
Pork Cutlet Start-Up
To start, place your pork cutlets between two pieces of heavy plastic wrap (resealable freezer bags work well), then pound each one with the smooth side of a meat mallet until it is very thin, about 1/4 inch thick. Next, season both sides of the cutlets with a generous amount of salt and pepper. This step is essential, because if your cutlets are too thick they will be greasy and unpleasantly chewy when fried.
If you don’t have access to a meat mallet, a rolling pin, or another sturdy flat object will work just fine. Once the pork is pounded and seasoned, set it aside while you prepare the rest of the ingredients.1인창업
To make the breading, put a generous amount of flour in a shallow bowl and season with salt; set aside. Whisk an egg in another bowl and set aside as well. Toss the panko breadcrumbs in a third bowl, and be sure to season them as well with salt and pepper. Working with 1 cutlet at a time, dredge the meat in the flour, taping off any excess; then dip it in the egg, and finally coat it evenly with the panko breadcrumbs, pressing on the crumbs to adhere. Repeat with the remaining cutlets. Then, if you haven’t already done so, lightly oil your skillet and heat it over medium-high heat. Fry the cutlets in batches, adding more oil as necessary, until they are browned and cooked through. Drain any excess oil on paper towels before serving.