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Breaded Pork Cutlets

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What if I told you this recipe comes from United Airlines’ in flight magazine? Yes, I was bored during takeoff and flipped through the magazine and discovered a recipe. I made a few changes and adjusted the portions to serve two instead of six.

Charles loved this since it reminded him of growing up in Germany. He was also excited to have pork, which is something I rarely make. I served it with Spaetzle which is a type of German egg noodle. The Spaetzle was topped with Kerrygold Herb and Garlic Butter.

Serves: 2
Total Time: 1 hour 20 minutes
Active Prep Time: 20 minutes

You will need:
2 boneless Pork cutlets, 6-8 ounces each
1 cup Milk
1/2 cup Flour
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 Egg
1 cup Plain Breadcrumbs
1/2 cup Parmesan
1/4 cup Olive Oil

Step 1:

Fold a sheet of plastic wrap over the pork cutlets and pound them with a meat mallet until they are 1/4 inch thick.

Step 2:

Soak the pork in the milk for at least 1 hour.

Step 3:

Gather 3 shallow bowls. Mix the flour, salt, and pepper in the first bowl. Beat the egg in the second bowl. Combine the breadcrumbs and the parmesan in the third.

Step 4:

Heat a couple of tablespoons of olive oil in a skillet over medium high heat. Then remove the pork from the milk and dredge it in the flour. Then dunk it in the egg and coat it in the breadcrumb/parmesan mix.

Step 5:

Add the breaded pork cutlets to the skillet. Cook for 3-4 minutes until the breading is golden brown. Then remove from the pan, add more oil and once it is heated flip the pork and add it back to the pan. Cook for another 3-4 minutes until the second side has browned. Serve with Spaetzle.

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