Pork Cutlets
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Easy
Ingredients
Ingredients
- 1 Lb. of Prime Pork Cutlets, sliced thin (about 6-7)
- 1 Cup of Italian Seasoned Bread Crumbs
- 1/2 Cup of Pecorino Romano Cheese
- 1 Teaspoon of Thyme
- 2 Eggs
- 1/4 Cup of Milk
- 1 Teaspoon of Garlic Powder
- Salt and Pepper to taste
- Oil for Shallow Frying (Extra Virgin, Safflower, or Vegetable work great)
Steps
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Using two separate containers or shallow dishes, mix bread crumbs, cheese, and thyme in one. In the other beat eggs with milk, garlic powder, and salt and pepper.
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Coat one cutlet at a time into egg wash and then the breadcrumbs and lay on a tray until all cutlets are coated evenly.
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Set Blackstone Griddle to medium low heat or about 350 degrees.
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Using a squirt bottle, drizzle oil into a spot the size of your cutlet and place cutlet into oil. Repeat for each cutlet. Cook about 2-3 minutes or until golden brown (cooking time depends on thickness of pork, if thicker start with lower heat and cook longer).
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Drizzle oil over cutlet before flipping to cook the other side, another 2-3 minutes until golden brown. You may need to lift cutlet using tongs or spatula and squirt a little extra oil under.
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Place on cooling rack and sprinkle a little coarse sea salt and pecorino cheese.
Notes
*Egg wash can be substituted with 1/2 cup mayo seasoned with garlic powder salt and pepper to coat pork before breadcrumb mixture. For easy coating use a plastic storage bag.
Sandwich:
- Add a thick piece of mozzarella to pork when you flip pork in step 5 so it melts on.
- Griddle sourdough bread, spreading a thin layer of mayo on the outside of the bread and toast until golden.
- Assemble bread, spring mix, red onion, tomato, balsamic glaze, pork drizzling extra virgin olive oil and slating the tomato.
Recipe by Nathan Lippy
