Pork cutlets (or schnitzel, as they’re called in Austria) are lean pieces of breaded pork that are usually served with a zesty salad or in a sandwich. You can even add them to soups, stews and pasta dishes for extra protein. And while they’re not as fatty as a pork chop, you still need to be careful with your portion sizes.
This recipe from senior food editor Molly Baz is a delicious way to avoid the pitfalls of over-indulging on these crispy, crunchy, salty delights. It’s also a great alternative to a traditional pork chop or roast, which often have bone in them. And the fact that it’s made in a skillet means you don’t have to worry about the temperature of your kitchen or the risk of overcooking.돈까스창업
To start, prepare the pork cutlets by placing them between two sheets of heavy plastic wrap (resealable freezer bags work well) on a solid surface. Then pound them with a meat mallet until they’re about 1/4 inch thick, which will give you a nice, even shape. Season both sides of the cutlets with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
Next, preheat your oven to 350 degrees F. In the meantime, prepare 3 shallow baking dishes or wide, shallow bowls. In one dish, combine the flour and salt; in the other bowl, whisk together the egg with a teaspoon or so of water; and in the last, combine the panko breadcrumbs and garlic powder. Working with 1 cutlet at a time, dredge it first in the flour, shaking off the excess; then dip it in the egg mixture; and finally, cover evenly with the panko breadcrumbs, patting on the crumbs to help them adhere. Place each cutlet on a wire rack and let the coating dry for 5 minutes.떡볶이 소자본창업
The pork cutlets are now ready to fry, but it’s important not to overcrowd the skillet. Work in batches if necessary, so each piece gets plenty of golden brown color. And if the temperature of your oil starts to rise too high, lower it a little so you don’t burn your cutlets.
Once the cutlets are coated and fried, drain them on paper towels. This will help them keep their crunch, and it also prevents soaking up too much oil, which will make the dish greasy. Then serve immediately, with a few fresh lemon wedges for each plate so you can squeeze them over the top to help cut through the richness of the pork.
You can also prepare the pork cutlets ahead of time and freeze them. Simply coat them as directed, then place in a sealed freezer bag until you’re ready to use them. They’ll thaw and cook in the same way as fresh cutlets, so you don’t need to worry about them becoming tough or overcooked once they reheat in the oven. This is a fantastic option for lunches or dinner parties, because you can get the meal started early and have guests arrive at just the right moment.