Juicy pork cutlets
Description
The dish is prepared without unnecessary complications. The juiciness of cutlets primarily depends on the meat—this is why the tastiest cutlets are made from pork ;). Chicken cutlets are also good, but tend to be a bit dry. The best cuts for cutlets are the fillet or neck parts. The meat should be sliced strictly across the grain! You can cook pork cutlets without breading, but they turn out juicier with a crispy crust—the crust helps retain moisture. And one last tip— to make cutlets truly juicy and tender, soak them in milk for a while beforehand. Why? Just give it a try—you'll notice the difference yourself!:) Serve the dish hot.
Instructions
- 1
Step 1
So, the meat should be cut into slices about 1.5 centimeters thick (you can make them 2 centimeters thick if you're absolutely confident in the meat quality and like cutlets with a pink center).
- 2
Step 2
Cover with plastic wrap and pound until tender.
- 3
Step 3
Now place into warm milk for half an hour.
- 4
Step 4
By this time, you will have just enough time to prepare the breadcrumbs.
- 5
Step 5
Flour.
- 6
Step 6
And eggs.
- 7
Step 7
Remove the cutlets from the milk and dry them. Season with salt and pepper. Dredge in flour, then dip in eggs, and finally coat in breadcrumbs.
- 8
Step 8
Fry in well-heated oil over high heat for 2-3 minutes on each side.
- 9
Step 9
Serve hot.