Remember when you were growing up and your mom made pork chops for dinner? Now that was a treat! As you grew up, you'd sometimes go out and have them with eggs for breakfast, very good as well. Unless you grew up in Europe or your parents did, you probably didn't have pounded, breaded pork cutlets, Wiener Schnitzel style without the veal. Center cut pork chops pounded and breaded and dredged in flour, eggs and bread crumbs and then sautÚd in hot oil. You serve them with lemon halves, the juice of which somehow goes incredibly well with the breaded pork. The next day they make a delicious sandwich served cold on crisp French bread with dijon mustard and a pickle, washed down with a cold beer. There are many recipes on how to prepare breaded cutlets, I like to keep it simple and here's how I do it. I was shown this recipe from a beautiful woman who hailed from Europe and who was taught it by her mother. I don't see her anymore, but I sure make those cutlets!
4 center cut pork chops
1 cup flour
1 cup bread crumbs
Gently Pound the chops between 2 sheets parchment paper until they are about 1/2" thick. You can use a cooking mallet or a small hammer, however remember to be gentle, the idea being to break down the fiber and increase the size but decrease the thickness of the cutlet. Fill a 12" sautÚ pan 1/2" deep with quality cooking oil such as canola. Heat on high until the oil begins to sizzle. Put flour, eggs and bread crumbs into 3 separate bowls. Grind coarse pepper on the cutlets and dredge them into the flour first, then the eggs and last, the bread crumbs. Using tongs, place the cutlet into the pan. Do not crowd, 2 is the limit. Turn heat down to 1/2 and turn when golden.SautÚ the other side and remove to a plate with a paper towel. Repeat.
Serve with boiled egg noodles and butter and your choice of vegetable. A crisp white wine or rose goes very well with this dish as well as cold beer. Enjoy!
I am a musician, producer, writer, photographer, chef. I have a website, John Rivera Urban Life where I have showcased my artistic passions. My site is full of useful information about cooking, urban living, music, art and an 'anything goes' section where I talk about anything from politics to philosophy. Guest bloggers are sometimes featured.