Breaded Pork Cutlets

Name: Breaded Pork Cutlets
Ingredients: 8 boneless pork loin slices, about 3 ounces each, trimmed of excess fat; 1 teaspoon ground cumin; 1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried; Salt and freshly ground pepper to taste; 1 egg, beaten; 4 tablespoons water; 2 cups fresh bread crumbs; 4 tablespoons olive oil; 4 lemon wedges

9 ingredients

12 steps

Ingredients

8 boneless pork loin slices, about 3 ounces each, trimmed of excess fat
1 teaspoon ground cumin
1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried
Salt and freshly ground pepper to taste
1 egg, beaten
4 tablespoons water
2 cups fresh bread crumbs
4 tablespoons olive oil
4 lemon wedges

Directions

1

Place the pork slices between sheets of plastic wrap on a flat surface.
2

With a meat pounder or a mallet, pound them to flatten without breaking the meat.
3

The meat should be about 1/4 inch thick.
4

Combine cumin, rosemary, salt and pepper.
5

Blend well.
6

Season the cutlets on both sides.
7

Beat the egg with the water.
8

Place in a large flat dish.
9

Coat the cutlets with the mixture, remove the excess and dip them into bread crumbs.
10

Place the cutlets on a flat surface and tap lightly with the flat side of a heavy knife to help the bread crumbs adhere.
11

Heat the oil in a large nonstick skillet and cook the pork cutlets over medium heat about 3 minutes on each side until golden brown and cooked through.
12

Serve with the lemon wedges.