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Thursday, November 13, 2008

Crispy Pork Cutlets

Like so many of the meals I prepare these days, the recipe for this one comes from Cook's Country Magazine. They have a section of recipes under the heading of 30-Minute Suppers and they seem to be pretty good. I always have good luck with the ones I try. This was very good and simple to prepare. The magazine served theirs with buttered noodles, but I used mashed potatoes as a side. I reheated the leftovers the following night on a pizza stone and served them on sandwiches.
This recipe comes from the December/January 2008 edition.

Crispy Pork Cutlets

5 slices hearty white sandwich bread, torn into pieces
1/2 cup all purpose flour
2 large eggs
2 Tbsp. Dijon mustard
8 boneless pork cutlets (3-4 oz. each), about 1/4 inch thick
Salt and pepper
1/2 cup vegetable oil

Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground; transfer to shallow dish. Place flour in second shallow dish. Beat eggs and mustard in 3rd shallow dish. pat pork dry and season with salt and pepper. One at a time, coat pork lightly with flour, dip in egg mixture and dredge in bread crumbs, pressing to adhere.
Heat 1/4 cup oil in large skillet over medium- high heat until just smoking. Fry half of cutlets until deep golden brown and crisp, about 3 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Wipe out skillet and repeat with remaining oil and cutlets.
Serve.

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