Breaded Pork Cutlets
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8boneless pork loin slices, about 3 ounces each, trimmed of excess fat
- 1teaspoon ground cumin
- 1teaspoon finely chopped fresh rosemary or ½ teaspoon dried
- Salt and freshly ground pepper to taste
- 1egg, beaten
- 4tablespoons water
- 2cups fresh bread crumbs
- 4tablespoons olive oil
- 4lemon wedges
Nutritional analysis per serving (4 servings)
438 calories; 27 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 34 grams protein; 558 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the pork slices between sheets of plastic wrap on a flat surface. With a meat pounder or a mallet, pound them to flatten without breaking the meat. The meat should be about ¼ inch thick.
- Step 2
Combine cumin, rosemary, salt and pepper. Blend well. Season the cutlets on both sides.
- Step 3
Beat the egg with the water. Place in a large flat dish. Coat the cutlets with the mixture, remove the excess and dip them into bread crumbs.
- Step 4
Place the cutlets on a flat surface and tap lightly with the flat side of a heavy knife to help the bread crumbs adhere.
- Step 5
Heat the oil in a large nonstick skillet and cook the pork cutlets over medium heat about 3 minutes on each side until golden brown and cooked through. Serve with the lemon wedges.
Private Notes
Comments
I made this exactly as written and it was delicious! Simple, quick, the lemon really brightened the flavor. Highly recommend, will definitely make this again.
I bought a mallet for flattening meat, but pork loin sliced to 1/4” is readily found. No more pounding for this recipe! Leftover cooked cutlets warm up easily in a toaster oven for snacking or sandwiches
Just like the schnitzel I used to eat in Germany!
I bought a mallet for flattening meat, but pork loin sliced to 1/4” is readily found. No more pounding for this recipe! Leftover cooked cutlets warm up easily in a toaster oven for snacking or sandwiches
Just like the schnitzel I used to eat in Germany!
I made this exactly as written and it was delicious! Simple, quick, the lemon really brightened the flavor. Highly recommend, will definitely make this again.