Pork Cutlets

We love pork, any way we can get it.

This is such a simple dinner and the bonus is it tastes great tomorrow cut up on a salad, There are a few hints though to insure it will be better. 1/2 inch is too thick; I’d go about 1/4 inch. I know you are thinking 1 tablespoon of salt is too much, but you won’t use anywhere near all of it in the dredge. I love how crispy it gets. It makes a great sandwich on a good crusty bread. And yes, you will need lots more salt and pepper.

4 boneless pork chops

1 cup flour with 1 tablespoon salt

2 eggs lightly beaten

1 cup Panko

1 cup oil

Place one pork chop between 2 sheets of plastic wrap on a cutting board. Pound to 1/2 inch thickness using a mallet.

Stir together the flour and salt in a shallow dish. Place eggs in a second shallow dish. Place Panko in a third. Dredge the pork chops in flour, dip in egg, and then coat in Panko.

Heat oil in a large skillet over medium-high heat. Add 2 pork chops and fry until golden brown. Remove from skillet and repeat with remaining chops.

I like to serve it on a simple salad dressed with olive oil.

*****from the Recipe Box:

I buy pork tenderloins at Costco and cut them up the way I want them.

I just bought some Jacobsen’s Finishing Salt and I think it looks pretty cool on my cutlets. I love buying local. I know Jacobsen’s is in Oregon, but that’s a lot closer than Maldon’s.

and remember: Stop overthinking. You can’t control everything, just let it be. Big kiss, Lynn

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