Fired pork cutlets in breadcrumbs

Traditional pork cutlet

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The basis of a good pork chop is good quality meat. Another very important thing that is related to this meat is that it should be well pounded and marinated beforehand.

With thicker pieces of pork, pounding the meat properly can be a hard work. This is why you should get yourself a meat chopper and first gently cut the meat with it then additionally pound it with a mallet.

In the past, I was only using a meat mallet to pound the pork chops, but nowadays a hand meat chopper is a must. This is not a particularly large expense and I am sure that you will be satisfied with this purchase.

When making pork chops, it is also important to marinate the meat beforehand. I usually marinate my pork chops overnight. If you don’t want the meat to marinate for too long, just rub it with pepper and garlic only and leave it for half an hour.

As for the type of the marinade, I would recommend that you try milk marinade. Contrary to popular recipes, in my marinade, I do not use onion. I have tried the onion option once but unfortunately my stomach didn’t like it. Fortunately, the meat still tastes great without onion.

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Ingredients for pork cutlets.

  • 6 pork cutlets (each slice two centimetres thick)
  • milk
  • 2 garlic cloves
  • 1/4 teaspoon of black pepper
  • 1 tablespoon of salt
  • 2 eggs
  • 7 tablespoons of plain flour
  • 3/4 cup of breadcrumbs
  • lard or sunflower oil for frying

How to make pork cutlets.

Pound the pork loins with a cutter, put them in a bowl and pour milk over them. The milk should cover all the loins thoroughly. Store them in the fridge for the night.

Remove them from the fridge and pour out the milk. Place the pork chops on the worktop. Lightly pound each pork chop with a meat mallet. Season with salt, sprinkle with pepper and rub with the minced garlic.

Crack the eggs into a larger bowl and beat them with a fork. Pour flour on one plate and breadcrumbs on the other.

Coat each pork chop first in flour, then in eggs and finally in the breadcrumbs.

Pour the oil or lard into a pan, heat it up and once hot, reduce the temperature to a medium level. Put on the pork chops. Fry on each side until slightly golden brown.

Place the fried pork chops on a plate lined with a paper towel to drain excess oil.

Fried pork cutlets in breadcrumbs
Pork cutlets in breadcrumbs


Good to know when making fried pork cutlets.

Fried pork cutlets in breadcrumbs
Pork cutlets in breadcrumbs

Pound the pork chops with a cutter on both sides until they increase in size by about 20%.

When pounding pork chops with a meat mallet, remember not to overdo it. Pork chop is not supposed to be transparent, but only nicely thin. After cutting and pounding the meat, its size should increase by maximum 40% lengthwise.

Additionally, at this point of the preparation it is worth covering the meat with cling film. The foil will prevent the meat from sticking to the mallet.

Traditional pork chops are fried in lard. Personally I do not like meat fried on it hence I used oil. You can you whichever you prefer, the choice is yours.

Are you looking for a tasty salad to serve the cutlets with? If so, try our recipe for Beetroots and horseradish salad.

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