Pork Cutlet Start-Up

Pork Cutlet Start-Up

A pork cutlet, also known as a schnitzel, is a very thinly pounded and breaded meat cutlet that’s fried until golden brown. It’s a classic dinner dish in many restaurants and can be enjoyed with any number of sauces, including marinara, mushroom or cream sauce. It can also be tucked inside a hero or hoagie roll for a tasty snack or lunch. This recipe from senior food editor Molly Baz, a spin on the restaurant-worthy dish, takes the pork schnitzel to the next level by serving it with a fresh and crisp salad made with lemony fennel.

Pork cutlet start-up

To make a perfect pork cutlet, it’s important to start with a good piece of pork tenderloin. If you’re lucky enough to find one with the skin on, that’s perfect because it’ll add flavor and extra crunch. If not, you’ll have to take the time to remove it before proceeding. The next step is to season the pork tenderloin with salt and pepper. Then, place it between two sheets of plastic wrap and pound it until it’s an even thickness, about 1/8 inch thick. This will tenderize the pork and also help it cook quickly.돈까스창업

Once the pork is seasoned, set up your dredging stations. You’ll need shallow dishes for flour, beaten eggs and panko or breadcrumbs. You’ll want to dip each cutlet first in the flour, shaking off any excess, then in the egg and finally in the breadcrumbs, pressing firmly to adhere the crumbs. Once each cutlet is coated, place it on a plate or baking sheet and repeat with the rest of the pork cutlets until you have a stack ready to fry.


When you’re ready to fry, heat 1/4 cup vegetable oil in a large skillet over medium-high heat. You’ll want to work in batches, frying each batch until it’s golden brown and the pork is cooked through (you can test this by poking the center with a fork). Transfer each cooked cutlet to a paper towel-lined plate and serve immediately.떡볶이 소자본창업

Katsu Sando

This recipe is inspired by a Japanese preparation called Tonkatsu, which is served in a sandwich. In this version, the pork cutlet is tucked between slices of soft white bread with a dollop of tangy Tonkatsu sauce and a crunchy bed of shredded cabbage on the side. This is a comforting and satisfying meal that’s great for lunch or dinner. If you’re on the go, it’s also a great lunch option as the katsu sandwiches can be made ahead of time and kept in the refrigerator until you’re ready to eat them. Just be sure to let them rest a few minutes before eating to allow the juices to redistribute and give the sandwich a little more structure. This will also allow the crust to get a bit crispy and toasty. Enjoy!