Pan-Fried Cutlets

Pan-Fried Cutlets
Yield
4servings
Yield
4servings
Pan-Fried Cutlets
Yield
4servings
Yield
4servings
Ingredients
  • 1 1/2pounds veal top roundor pork loin
  • a/n coarse salt
  • a/n black pepper
  • 2ounces flour
  • 1large egg
  • 4ounces panko bread crumbs
  • 1pint vegetable oil
  • 4tablespoons butter
  • 1each lemonsliced into 4 wedges
  • 1bunch parsleyminced
Yield:
Instructions
  1. Set up a standard breading assembly.
  2. Cut the veal or pork into 4, 6-ounce cutlets.
  3. Place each cutlet between two layers of plastic wrap.
  4. Using a meat mallet, pound each cutlet to approximately 1/2-inch thickness.
  5. Dredge the cutlets in a standard breading and allow to rest on a rack for 30 minutes prior to frying.
  6. While the cutlets are resting, heat a heavy pan just large enough to hold the cutlets with about 1/8-inch of oil to 350˚F.
  7. Add the cutlets and fry until golden brown on one side, about 2 minutes. Turn an fry the second side until golden brown, another 1-2 minutes.
  8. Drain the cutlets briefly on paper towels. Hold for service at room temperature.
  9. At service, heat sauté pan with the butter until it sizzles and add the cutlets to coat with butter and reheat. Turn to coat both sides.
  10. Serve at once on heated plates with a lemon wedge and parsley.