Ingredients:
4 boneless pork chops or cutlets
1 cup all-purpose flour
2 eggs
1 cup breadcrumbs (you can use panko breadcrumbs for extra crispiness)
1/2 cup grated Parmesan cheese (optional)
Salt and pepper to taste
Vegetable oil for frying
Lemon wedges for serving (optional)
Instructions:
Prepare the Pork Cutlets:
Start by patting the pork cutlets dry with paper towels to remove any excess moisture.
Season both sides of the pork cutlets with salt and pepper.
Set Up a Breading Station:
In three separate shallow dishes, set up a breading station. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, mix the breadcrumbs and grated Parmesan cheese if using.
Bread the Pork Cutlets:
Dip each pork cutlet into the flour, making sure it's evenly coated. Shake off any excess flour.
Next, dip the floured cutlet into the beaten eggs, allowing any excess to drip off.
Finally, coat the cutlet with the breadcrumb mixture, pressing the breadcrumbs onto the pork to adhere well. Repeat this breading process for all the pork cutlets.
Heat the Oil:
In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. To test if the oil is hot enough, you can drop a small piece of breadcrumb into the oil. If it sizzles and bubbles, the oil is ready.
Fry the Pork Cutlets:
Carefully place the breaded pork cutlets into the hot oil. Fry for about 3-4 minutes on each side or until they are golden brown and cooked through. The internal temperature of the pork should reach 145°F (63°C).
Drain and Serve:
Once the cutlets are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve:
Serve the pork cutlets hot with lemon wedges, if desired. They go well with a side salad, steamed vegetables, or mashed potatoes.
