Kim's Breaded Pork Cutlets
My husband makes these, and they are melt-in-your-mouth delicious...good country cooking.
You will need:
boneless pork loin chops, cut about 3/8" thick
2-4 eggs, beaten with a little milk
flour, seasoned with salt and pepper
canola oil for frying
Pound chops with meat mallet to thickness of 1/4". Season both sides with salt and pepper. Dredge in seasoned flour, dip in egg, then back into seasoned flour. Heat 1-1/2" cooking oil in electric skillet to temperature of 350 degrees. Put chops in skillet, set lid askew on pan, and let cutlets brown on one side without turning. When golden, turn and continue cooking until other side is golden.
Remove to paper towels and drain thoroughly.
We serve them on a good fresh bakery bun (or even plain old white bread) with catsup. They're also great with mashed potatoes and cream gravy, as you would do with chicken fried steak.
You can tweak them up with more spices in the seasoning, or make a fancier sauce if you like, but sometimes I think less is more.
We get by with a little help from our friends