CRISPY PORK CUTLETS
4 cutlets
When i was a teenager one of the best “cruising “ spots was the local A & W Root Beer stand. My friend Randi, had a dad who got a new Bonneville convertible every year and he was generous with the keys. We’d go cruising to the root beer stand- not for boys- but for their tasty pork cutlet sandwiches. Hot and crispy with a special sauce and shredded lettuce nicely wrapped up in waxed paper- what more could a girl want? These aren’t quite the real deal- but come close enough- maybe I’ll try eating them with the top down someday?
4 - 1” thick slices of pork tenderloin- cut from the thickest part of the loin
1/2 cup flour
1 cup toasted coarse bread crumbs- made from left over french bread
2 eggs- beaten
1 lemon
red pepper flakes
2 T chopped parsley
kosher salt
fresh ground black pepper
1 T butter
1 T olive oil
Pound the cutlets between 2 pieces of plastic wrap- until about 1/4” thick. Place them on a platter and season both sides with salt and pepper.
Put the flour, egg, and bread crumbs each on their own plate or into wide bowls. Sprinkle some red pepper flakes into the flour- about 1/2 t. Mix the parsley in with the bread crumbs.
Dip the cutlets first into the flour, coating both sides, then the egg, and finally the bread crumbs. Repeat.
In a non-stick skillet heat the butter and oil. If your pan isn’t big enough you will have to do in batches- you don’t want to crowd the cutlets as they will steam, and not get crispy. Keep the first batch warm on a platter in a 250 degree oven.
On medium high heat cook the cutlets about 2 minutes per side- turning once. They should be well browned and cooked through.
When done, give a little squeeze of lemon juice over the cutlets right before serving.
When making sandwiches- i like to spread a combo of mayo and dijon mustard on the buns and top of with thin sliced red onion and crispy lettuce.
