Quick Fried Pork Cutlets
You may know that pork cutlets are great to bread and fry, but they’re also delicious (and healthier) when cooked without breading. These delicious thin cuts of pork are run through our tenderizer to them both flavorful and tender. They cook in just minutes and are very affordable. This recipe uses basic seasoning to make a simple meal, but you can add your favorite sauce or seasoning to make this recipe your own. What’s your favorite way to eat a pork cutlet? Let us know in the comments below!
Liberally season the pork cutlets on both sides with salt and fresh cracked black pepper. Heat a large frying pan to medium-high heat and add the butter. Once the butter is melted, add the cutlets and fry for 3-4 minutes per side until golden grown.
Flip the cutlets once, so both sides are cooked, and the internal temperature of the cutlets is 165ºF. Remove and serve with fried potatoes and onions. Enjoy!
Get more great recipes at lakegenevacountrymeats.com
One of the lightest red grapes, Gamay is the grape that makes Beaujolais. While Beaujolais Noveau is well known for being alcoholic grape juice, there are many great Beaujolais wines that are delicious bistro style wines at very affordable prices.
- Beaujolais, France
Pairs great with:
- Pair a wine made with Gamay with simple stews and roasted meats