Italian Pork Cutlets
I love cutlets! Sometimes I just want traditional Italian Pork Cutlets. I top with baby arugula and thinly sliced red onions. For the dressing I use EVOO and lemon juice. Then drizzle extra EVOO over the pork and salad.
Be sure to check out what I use for mallet!
Ingredients
- 4 (4-ounce) boneless pork chops
- Sea salt
- Freshly ground pepper
- 1 cup flour
- 3 large eggs
- 1 cup Italian style bread crumbs
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- Olive oil
Directions
Take your boneless pork chops and to pound them out thin place individually on a work board and cover with wax paper or clear wrap. Take your mallet and pound out thin.
Season both sides lightly with salt and pepper.
Take out 3 large bowls or plates. Add the flour into one then whisk the eggs in one, then the bread crumbs. To the bread crumbs add in parsley and thyme and combine well. Line up an assembly line.
Heat a large pan with enough olive oil to cover the bottom. Let it heat very hot over a medium high temperature.
Dip the cutlet into the flour then the egg and lastly the bread crumbs. Add the cutlet to the hot ban and cook each side for about 3 minutes. If doing in batches set on a plate and cover with foil.
Serve with a salad and/or your favorite vegetables. Drizzle with extra-virgin olive oil and a lemon wedge.