How to make a Perfect Breaded Pork Cutlet

How to make a Perfect Breaded Pork Cutlet!! can think when they grew up and had his mother of pork chops cutlet for dinner? Immediately, it was a pleasure! As he grew up, could sometimes go and with the small eggs breakfast, very well. At least, of course, he grew up in Europe or his parents made credible n were defeated, barrel of breaded pork, veal escalope-style scallops. Short pork barrel chops hit Centre and bread crumbs and dredging in flour, eggs and crumbs of Breadstuff, then Sautd in the amount of vegetable oil.

How to make a Perfect Breaded Pork Cutlet!! You serve them with lemon tree halves, the juice of which somehow goes unbelievably intimately with the breaded pork barrel. The next day they create a delightful sandwich served cold on nipping French bread with dijon table mustard and a mess, washed down with a cold beer. There are many formulas on how to prepare breaded scallops, I like to hold it unsubdivided and here's how I do it. I was shown this formula from a beautiful adult female who hailed from Europe and who was instructed it by her mother. I do n't view her any longer, but I sure as shooting create those scollops!.

4 center cut pork chops

3 eggs

1 cup flour

1 cup bread crumbs


Gently Pound the chops between 2 sheets parchment paper until they are about 1/2" thick. You can use a cooking mallet or a small hammer, however remember to be gentle, the idea being to break down the fiber and increase the size but decrease the thickness of the cutlet. Fill a 12" sauté pan 1/2" deep with quality cooking oil such as canola. Heat on high until the oil begins to sizzle. Put flour, eggs and bread crumbs into 3 separate bowls. Grind coarse pepper on the cutlets and dredge them into the flour first, then the eggs and last, the bread crumbs. Using tongs, place the cutlet into the pan. Do not crowd, 2 is the limit. Turn heat down to 1/2 and turn when golden.Sauté the other side and remove to a plate with a paper towel. Repeat.

Serve with boiled egg noodles and butter and your choice of vegetable. A crisp white wine or rose goes very well with this dish as well as cold beer. Enjoy!