Pork Cutlets
While grocery shooping on Sunday we ran across a sale on pork roasts so I picked up a large one, I cut it into boneless chops and a nice sized roast for when I cook for the gang and the rest we had tonight as fried cutlets. We had these with applesauce, fresh mashed potatoes and sauteed brussel sprouts, a nice easy meal.
Pork Cutlets
Center cut pork roast cut into 1/2 inch slices, pounded thin to about 1/4 inch thick
2 large/jumbo eggs scrambled
2 tablespoons dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup flour
3 cups panko bread crumbs
1/4 cup oil
Place a large sheet of plastic wrap on the counter and place your cutlets on it, space them well apart, cover them with another large sheet of wrap. With a rubber mallet or meat pounder proceed to beat the life out of them, you want them a little under 1/4 inch thick so they cook quickly, be careful tho that you don’t tear them.
Beat the dijon mustard with 2 tablespoons water, the salt, pepper and the eggs together in a large flat bowl. Place the flour on one plate and the panko crumbs in another. One at a time coat the cutlets in the flour, then coat in the egg mixture, place into the panko and press the crumbs into the meat with the palm of your hand.
Place a large saute pan on the stove and heat it, when it is hot add about 3 tablespoons of the oil and heat that too. When the oil is hot place the cutlets in the pan and cook about 3-4 minutes per side until they are golden brown and crisp, repeat until they are all done, add more oil to the pan as needed. Serve immediately with applesauce or a squeeze of lemon juice. A really quick cooking meal and leftovers make great panninis tomorrow, place a slice of swiss cheese and a cutlet on some french bread and grill them in a George Foreman type grill for a few minutes, serve it with some soup or a nice salad for a quick tasty meal.