Tender, Crispy, Chcke-Fried Pork Cutlet

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,454
Location
USA,Michigan
I jsut found a pork cutlet in the freezer, all wrapped up by itself. I said to myself, "Self, I think this pork cutlet would be good for lunch." And then I remembered that pork cutlets are very easy to overcook, and make as tough as leather. I wanted to make sure that this cutlet was treated lovingly. So I turned it into a chicken-fried pork cutlet. It came oit very tender, and moist. The coating kept it from both overheating, and drying out. Here's how it was made.

Ingredients:
1/2 cup AP flour
1/2 cup cornstarch1
1 tsp. salt
1/2 tsp, cayenne pepper
1/2 tsp. ground black pepper
1.2 tsp. granulated garlic powder
3/4 cup water
1 beaten egg
1 inches hot veggie oil {sunflower oil if you can get it}
1.2 inch thick pork cutlets

Heat oil in a heavy frying pan. Combine dry ingredients. Dredge the cutlets through the dry ingredients. Lt sit for 3 minutes. Dip cutlets in egg wash and let sit for 3 minutes. Dredge cutlets again in flour and set aside on rack. combine water and dry ingredients to make a smooth batter. Dip cutlets in batter, making sure to coat the whole thing. Place on the hot oil and cook for 4 minutes. Turn over and cook for 5 minutes more. Serve with your favorite sauce, or as is. Enjoy.

Seeeeeya; Chief Longwind of the North
 
Top Bottom