How to Make Pork Cutlet Start-Up
Pork cutlets, also known as pork chops or schnitzel (which is Austrian for “tiny steak”) are traditionally pounded thin to make them even more tender, then seasoned and breaded before they’re shallow-fried. This makes them a great choice for lunch or dinner, especially when you’re looking to add something delicious but easy to your repertoire.
Getting the breading to stick to the meat isn’t as difficult as it seems as long as you follow some simple rules. The meat should be well-seasoned before you dredge it, and the key is in the order that the steps are applied – first flour, then egg, and finally the breadcrumbs. The meat should be dredged and pressed into the crumbs firmly so that they adhere, but not so much that they fall off while it’s cooking.솔솥
Start by seasoning the meat with salt on both sides. If you have a meat mallet, pound the cutlets thin – if not, use a rolling pin to create an even thickness. Then dredge the cutlet in the flour, shaking off any excess, and then in the egg, making sure to coat both sides evenly. Finally, press the pork cutlet into the cracker crumbs – I like to do this by hand, so that I can really get in there and make sure that it’s a thick covering of crumbs.
Once the breading is ready, let it rest for a few minutes while you prepare the sauce. Melt the butter in a skillet over medium heat, then stir in the pickles and jalapeno pepper until they’re softened. Stir in the brown sugar, Worcestershire sauce, and black pepper, and cook for a few more minutes until the mixture is thickened.교대역 맛집
If you prefer, you can substitute the pickles with another favorite, such as sliced or cherry tomatoes or a handful of halved scallions. You could even try using a different type of vinegar instead of the pickles to create a more distinct flavor profile.
To serve these pork cutlets, top them with a fresh green salad and a zesty sauce. You can use a vinaigrette or a quick pickled lemon dressing to complement the pork, but whatever you choose, don’t skip the salad – it will give the meal a bright, fresh finish that helps to offset all that rich, deep-fried goodness!