These crispy, juicy cutlets are a fantastic way to end a weekend with a traditional Sunday meal. You can use processed bread crumbs, but I make them with homemade bread crumbs for an extra special touch! #SoNomNom4u
Pork Loin Cutlets
3 lb section of a pork loin (use can use tenderloin if you'd like!)
1-1/2 cups of seasoned bread crumbs
1-1/2 cups flour
2 cups of half & half
salt
Peanut oil for deep frying (You can pan fry these or deep fry in a pot filled 1/3 of the way. I prefer to deep fry for a more even cooking experience. )
To make:
FIll 3 plates, 1 with flour, one with half & half, and one with bread crumbs. Set aside.
Heat oil to 350°F.
Slice a pork loin or pork tenderloin into 1" thick slices. Place slices in a gallon zipper bag so they are flat and lying on a sturdy surface inside the bag. You can place about 3 pieces of meat in a bag at a time. leave space. With a meat mallet, beat each piece of meat until it is flat, but not so flat there are holes. Each meat slice should be about twice its original size in diameter and about 1/4"-1/2" thick (how you prefer)
After those 3 pieces are pounded flat, place them into the half and half and set aside while you pound the rest of the slices of pork. (this keeps you from dirtying another dish.
Dip each piece of pounded meat in this order: half & half, flour, half & half, bread crumbs. Do this with each piece of meat until all pieces are covered nicely with the 3 layers of breading.
Place each piece in the preheated deep fryer or oil in pot. Fry about 3-5 minutes or until the internal temp of the pork is 165°F. Place on paper towels or cooling rack to drain and sprinkle with salt as soon as you remove it from the fryer.
Serve hot!
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