Breaded Pork Cutlets
Source of Recipe
From "In the Kitchen with David" by David Venable
"The first time I had authentic schnitzel was when QVC sent me to Germany for ten days to shop for Oktoberfest collectibles. My co-workers and I traveled through the countryside to visit craftspeople and see their wares. But for me, the highlight of the trip was stopping for lunch every day and enjoying German ultimate comfort food—pork schnitzel. Very thinly pounded pork cutlets were breaded and quickly fried until crisp on the outside, yet tender inside. Probably the most famous version is Wiener schnitzel made with veal. I also make it with chicken or even turkey cutlets. But because we're talking divine swine here, it's the pork version that I prefer. For perfect cutlets every time, the meat is first dipped in flour, then in beaten eggs with buttermilk, then again in flour, followed by a dunk in bread crumbs before it's cooked in a hot skillet with oil."
List of Ingredients
◦ 1 pound thinly sliced boneless pork loin cutlets
◦ Kosher salt and freshly ground black pepper
◦ 1 cup all-purpose flour
◦ 1 large egg, lightly beaten
◦ 2 tablespoons buttermilk
◦ 2 cups panko (Japanese bread crumbs)
◦ ¼ cup extra virgin olive oil
◦ 2 tablespoons unsalted butter
◦ Lemon wedges
Trim any excess fat from the pork chops. Using a meat mallet, pound each chop to a ⅛- to ¼-inch thickness. Season the cutlets with salt and pepper.
Spread the flour in a shallow dish. In a second dish, combine the egg and buttermilk. Spread the panko in a third dish. Dredge the cutlets in the flour, then in the egg mixture, then in the panko.
Heat the olive oil and butter in a large skillet over medium heat. Add the cutlets and fry until golden brown and cooked through, 2 to 2 ½ minutes per side. Serve with lemon wedges.
Makes 5 or 6 servings