Breaded pork cutlets is a tasty fried dish that is surely a bestseller for any meal. Marinating the meat overnight gives it a lot of flavor. Feel free to add more herbs and spices as desired. It is also a good idea to use panko or Japanese bread crumbs to give the pork more texture. This is one of the few recipes wherein you can use any type of bread crumbs even fresh ones. Deep frying is also an option. Just make sure that you drain all the excess oil, otherwise the cutlets will be soggy. We want to achieve a soft outer crust for this recipe. Enjoy!
2 lbs. pork loin
5 Garlic cloves, minced
3 tablespoons scallions, finely chopped
3 tablespoons onions, finely chopped
1/2 teaspoon ground cumin
3/4 cup all-purpose flour
1 cup bread crumbs
6 tablespoons cooking oil
Garlic salt and pepper to taste
Slice the pork loin into 6 pieces. Place a piece of parchment paper on a flat surface. Put a pork loin on top of it and layer it with another piece of parchment paper. With a mallet, pound on the meat until it is 1/4 its original thickness. Repeat this for the remaining pieces of pork loin.
Place the pork loin in a re-sealable bag. Add the garlic, onions, scallions, cumin and a dash of garlic salt and pepper. Shake the bag and refrigerate it for 3 hours up to overnight.
Put the eggs in a medium sized bowl and then beat them. After, place the breadcrumbs on a plate.
Remove a piece meat from the re-sealable bag and pat it dry using paper towels. Dredge the pork loin with flour and then dip it in the egg before coating it with bread crumbs. Do this for the remaining pieces of pork.
Next, heat 2 tablespoons of oil in a large non-stick frying pan or skillet over medium heat. Fry the breaded pork loins in batches for 3-5 minutes per side or until they are golden brown and the meat is soft. Transfer it to a plate lined with paper towels to drain the excess oil. Wipe the frying pan in between batches and then add 2 tablespoons of oil every time. Serve warm with vegetables and or rice.
Photo Courtesy Of: ItsJoelen