These quick and crispy pork cutlets can be whipped up in about 30 minutes making this a perfect weeknight dinner. Another great thing is this is a pretty economical meal since it stretches two thick chops to feed four people quite well.
Quick and Crispy Pork Cutlets
- 2 1-inch boneless pork chops
- 1/2 cup all purpose flour
- 2 eggs
- 1 Tablespoon water
- 1 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 3 tablespoons vegetable oil for frying
Divide the chops in half horizontally through the middle. Place chops in-between two pieces of plastic wrap and hit with the flat side of a meat mallet until 1/4” thickness.
Gather three shallow dishes such as pie plates. In one place all purpose flour and season it lightly with salt and pepper, in a second beat the eggs and water, and in the third mix the breadcrumbs, onion, and garlic powders and salt and pepper.
Coat the cutlets in the flour, then the egg, and finish with the breadcrumb mixture.
Heat half the oil in a large skillet over medium heat. When oil is hot but not smoking add two of the cutlets and cook 3 minutes a side or until golden brown and the internal temperature is 145 degrees F. Add the rest of oil and repeat with the other two cutlets. Let rest 3-5 minutes before serving.
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