Crispy Breaded Pork Cutlets

• servings: 4
• total time: 30 mins

Ingredients

1 cup all-purpose flour

2 large eggs

3 cups breadcrumbs (see pages 334-335)

2 pork tenderloins (¾ to 1 pound each)

Salt and pepper

¾ cup vegetable oil

Lemon wedges (for serving)

Directions

1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Spread the flour in a shallow dish. Whisk the eggs in a second shallow dish. Spread the breadcrumbs in a third shallow dish.

2. Following the photos on page 395, trim and pound the pork to a ¼-inch thickness. Pat the pork dry with paper towels, then season with salt and pepper. Working with one piece of pork at a time, dredge through the flour, then dip into the eggs, and finally coat with the breadcrumbs.Press on the crumbs to make sure they adhere to the pork. Lay the breaded pork on a wire rack set over a baking sheet.

3. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Fry half of the breaded cutlets until light golden brown on both sides, about 4 minutes.

4. Drain the fried pork briefly on paper towels, then transfer to a paper-towel-lined plate and keep warm in the oven. Repeat with the remaining breaded cutlets. Serve with the lemon wedges.

Notes

To Make Ahead:

The cooked cutlets can be refrigerated, wrapped tightly in plastic wrap, for up to 3 days or frozen in a zipper-lock freezer bag for up to 1 month. Reheat on a paper-towel-lined plate in a microwave on high heat for about 1½ minutes or on a baking sheet in a 425-degree oven for 12 to 15 minutes.