Ingredients
- 2 cutlets pork
- 1/2 cup all-purpose
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 eggs
- 1/2 cup bread crumbs
- 1 tsp parsley
- 1 tsp paprika
- olive oil
- lemon slices
Servings: people
Units:
Instructions
- Place flour, salt and pepper in a dish. in another dish, place whisked eggs. In a third dish, place bread crumbs, parsley, and paprika. Whisk.
- Place cutlets between plastic wrap and pound with a mallet until about a 1/2″ to 1/4″ thick. Cut several small slits around the edges to prevent curling.
- Dredge cutlets, first in flour, then in egg, and finally in bread crumb mixture.
- Cover and refrigerate cutlets for at least an hour.
- Heat olive oil in a large skillet over medium high. Saute cutlets for about 4 minutes per side, or until golden and cooked through.
- Place cutlets in a warm oven or serve immediately with lemon slices.
Recipe Notes
TIP: Ask your butcher to pound the cutlets thin for you. Even if they don’t get them as thin as you want, you’ll be ahead of the game.