Crispy Pan Fried Pork Cutlet (Cotolette)
Love, love love this cutlet recipe! It’s versatility makes it absolutely perfect. You could easily substitute the pork for thin sliced chicken breasts, or venison You could dice up a chicken breast and make nuggets. Cooking times may vary, but the preparation is the same. And, there are endless ways to dress this fabulous little cutlet! It makes a delicious french bread sandwich, you could top it with marinara and melted mozzarella, and serve it on a bed of pasta or even serve it on top of a salad. All those healthy greens deserve a tiny splurge!
- 8 Pork Cutlets Sliced 1/4 inch thick
- 1 Cup Flour
- 2 1/2 Cups Panko Breadcrumbs
- 4 Eggs
- 2 Meyer Lemons Zested
- Vegetable Oil qb
- Salt qb
- Pepper qb
- Pat the cutlets dry with a paper towel. This gets rid of any residual moisture and allows the breading to stick better.
- Season both sides of the meat with salt and pepper.
- Set up three bowls, one with flour, one with egg and one with breadcrumbs. Whisk the egg and mix the zest of two lemons into the breadcrumbs.
- And now, you're ready to start dipping! I use kitchen tongs so the mixture doesn't stick to my fingers. First, dredge the cutlet in flour.
- Then, dip in the egg, making sure you coat both sides of the cutlet. Think of the egg as glue. If you miss a spot, the breadcrumbs wont stick.
- Coat in breadcrumbs and place on a plate. Once all of the cutlets are breaded, you are ready to fry.
- Over medium heat, add enough vegetable oil to the saute pan so that it will cover the cutlets about a quarter of the way up. Keep an eye on the oil. To test the temperature, I usually toss in a little piece of breading to see what happens. If the oil is ready, it will sizzle around the tidbit and it should begin to brown.
- Fry until golden, about two minutes on each side.
- Lay on a rack to drain any excess oil. It may be tempting to move them directly to a platter, but since they are still hot, the heat will create steam and the underside of your cutlet will end up soggy. Sprinkle with salt and keep warm in the oven until ready to serve.
- These pork cutlets pair nicely with my Arugula Pear and Pine Nut Salad. It's dressed in a creamy lemon vinegraitte and topped with shaved Parmiggiano-Reggiano.