My husband and son came home today from almost a week of Boy Scout Camp. Before my son left for camp he asked if he could put in a request for a “welcome home” dinner when camp was over. He is my little foodie. He’s got a good palate and can pick out distinctive flavors. His dinner request was breaded pork cutlets with mashed potatoes, fresh lemon on the side. The recipe makes 24 cutlets, which my boy is happy about because he can eat them as leftovers for several days.
I buy a 4 lb. package of top loin boneless pork chops from Costco. There are usually 7-8 thick chops per package. We slice each chop into 3 cutlets, pound them slightly to 1/4 inch thickness. I have found that you get a better crunchy topping if you add some stoneground cornmeal to the bread crumbs, which adds a touch of sweetness also.
During this season when local tomatoes are ripe I will sometimes make a little tomato garlic sauce for the top of the cutlets. Dice 2 large tomatoes and mix in a bowl with 3 Tbsp. extra virgin olive oil or more to taste, 1 large clove of finely chopped garlic, salt and pepper to taste, 1 tsp. balsamic vinegar, 1 tsp. red wine vinegar, and 1/4 tsp. dried Greek oregano. You can also use this sauce minus the tomatoes as a marinade for the chops before you bread them.
Breaded Pork Cutlets
1 (3-4 lb.) pkg. top loin boneless pork chops
1 1/2 c. flour
3-4 c. Italian-style bread crumbs
1/2-3/4 c. stone ground yellow cornmeal
7 large eggs, beaten
Salt and pepper
4 c. canola oil
1 lemon, quartered
Preheat oven to 325 degrees. Slice each pork chop into three slices and pound to 1/4 inch thickness. Place flour with a bit of salt and pepper in one 8×8 pan. Beat eggs in a second pan and season with salt and pepper. In a third pan mix together bread crumbs and cornmeal. Dip each pork chop in flour, then egg, then breadcrumbs. Heat oil in a frying pan. I use a cast iron pan because it heats so evenly. Fry about 2-3 minutes on each side until crispy golden. As they are finished remove and place chops in a 9×13 pan. Cover with foil and place in oven to stay warm. Add more chops as they come out of the frying pan to the oven. Serve with your favorite vegetables. Serves 10-15.