Delicious Crisp Sirloin Pork Cutlets Food

CRISPY BREADED PORK CUTLETS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
• Meanwhile, one at a time, place chops between 2 large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
• Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
• Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

CRISPY BAKED PORK CUTLETS

Steps:

• Preheat the oven to 450 degrees.
• Stir the thyme, salt, and pepper into the mustard.
• Spread the mustard mixture evenly over the pork.
• Coat each piece of pork with the panko breadcrumbs.
• Heat a skillet over medium high heat. Add the olive oil and once it is hot, lightly fry the pork for 2 minutes on each side or until brown and crispy.
• Place the whole skillet in the oven and bake for 8-10 minutes until cooked to your liking.

DELICIOUS, CRISP SIRLOIN PORK CUTLETS

Steps:

• 1. Beat eggs, add milk to mixture, beat again. Set aside.
• 2. Note: I use 1 pie plate for my egg mixture and 1 for my flour mixture. Perfect for dredging cutlets.
• 3. Stir flour, salt and pepper and garlic salt in another dish. Set aside.
• 4. Heat cast iron skillet until medium hot. Add oil and butter.
• 5. Coat one cutlet at a time in egg mixture and then, the flour mixture. Shake off excess flour and place in hot oil.
• 6. Note: Try not to crowd the pan. You may need to do this in two batches, depends on size of your pan:)
• 7. After all cutlets are in the pan, fry about 6 minutes on each side. You want a nice, crisp cutlet once browned.
• 8. As each are cooked, place on parchment paper to drain.
• 9. Serve each with a slice of fresh lemon and enjoy!