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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Panko Crusted Pork Cutlets with Sage Recipe

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This recipe for Panko Crusted Pork Cutlets with Sage is from Our Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound of pork tenderloin, butterflied (opened like a book), then cut into 3-4 inch squares, then pounded thin between Saran wrap or parchment paper
½ cup flour for dredging in a wide bowl
2-3 cups of panko bread crumbs
3-4 beaten eggs in a wide bowl with 2 tablespoons of grated cheese, chopped sage leaves to taste, and black pepper to taste
Directions:
Directions:
Generously season both side of the cutlets with salt and then (in order) dredge in flour, eggs, breadcrumbs. Press the cutlets into the breadcrumbs and then transfer to some parchment paper.
Get a wide skillet hot and add enough canola oil to coat the bottom. Carefully lay some of the cutlets into the oil (may take a few batches, adding oil as needed). Fry until golden brown on each side (3-4 minutes). Heat should be on medium so that breadcrumbs don’t burn before meat is cooked. Serve as is or on sandwiches.

 

 

 

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