Summer is meant for grillin’ your favorite veggies and meats, especially here in MN where we really appreciate our warm months. But when it hits 90 degrees, I’m not always sold on the idea of standing in front of a charcoal grill rippin’ at another 600.
Here’s a recipe for pork chops or cutlets that you can do in the kitchen while still maintaining that brightness a dish for summer’s eve requires.
Breaded Pork Cutlets yield: 4 servings
1lb pork loin cut in to 4 thick slices or 4 thin pork chops
3ea eggs, slightly beaten with a pinch of salt and ½ T Dijon mustard
1c A.P. Flour, seasoned with a pinch of salt
2T Italian seasoning
½c Parmesan, finely grated
TT black pepper
1/4c butter, unsalted
1T grapeseed Oil
1ea lemon, cut into wedges for garnish
Season Pork with a sprinkle of salt and black pepper, all over every bit of meat. Set aside for at least 15min.
Gather 3 non-reactive mixing bowls. Place the egg mixture in one, the seasoned flour in one and the breadcrumbs, Italian seasoning and Parmesan in the last one.
Bread the pork using the traditional 3 stage breading system.
Warm a large cast iron pan on medium heat. Everything taste better cooked in a well-seasoned- cast iron pan. Add the oil and butter. Once butter has melted and started to become frothy, add pork one piece at a time. You may have to do batches if you do not have a big enough pan. Don’t crowd them and don’t rush them!
Brown on first side for about 7min or until breading is a nice golden brown and crunchy. Flip over very gently and brown other side for about 7min or until the pork reaches medium donen-ess. Overcook if you desire; I do not recommend it. Feel free to add some extra butter and baste the pork with a large spoon to make the cutlets extra yummy.
Squeeze a lemon over the pork just before serving.
Chef’s note: This is basically a chicken Parmesan recipe if you sub chicken and bump up the amount of cheese by 1/2cup.