Discover the secret to perfect juicy and crispy pork neck cutlets

Pork loin cutlets reign supreme on our tables, closely followed by their poultry counterparts. Of course, these are not the only options, as cutlets can also be made from other cuts of meat. We highly recommend one of them.

Neck meat has more fat than pork loin, which gives cutlets prepared from it a distinctive juiciness and tenderness. Of course, the meat must first be well-seasoned and marinated to achieve the melt-in-your-mouth quality we all love.

Not everyone is often fond of neck meat because they haven't had the opportunity to taste juicy and well-prepared versions. Contrary to popular belief, neck meat can be a truly delectable choice, albeit slightly demanding. The meat must be marinated beforehand to achieve juicy and crispy neck cutlets.

Pork loin and neck meat are often soaked in milk, and kefir or buttermilk can be treated similarly. However, kefir or buttermilk are just as effective. Fermented dairy products, as well as other acid-containing ingredients, break down meat tissue, allowing it to absorb more water and spices. This makes the meat softer and enhances its flavor.

Ingredients:

                              
• 4 neck cutlets
• 2 cups of milk
• 1 teaspoon of mustard
• Granulated garlic, sweet paprika, thyme
• Salt, pepper
• 2 eggs
• Wheat flour and bread crumbs for breading
• Oil for frying

Preparation:

1. Lightly pound the neck cutlets.
2. Rub them thoroughly with garlic, paprika, and thyme, then pour the milk over them. Set aside for 1 hour (Eastern Time).
3. After this time, remove the cutlets from the marinade, spread a thin layer of mustard on both sides and sprinkle with salt and pepper.
4. First, coat the cutlets in flour, then in beaten eggs, and finally in breadcrumbs.
5. Fry the cutlets immediately after breading in well-heated oil on both sides until golden brown.
6. Serve with potatoes and a salad.