Perfect breaded pork cutlet with bone: Tips and tricks
Although breaded pork cutlet with bone is an increasingly rare item on numerous home menus, it is worth choosing this version occasionally. Why is this version of breaded pork cutlet my favorite? And how do you prepare it? I'll explain everything right now!
5:23 PM EDT, September 28, 2024
This article should begin with an honest statement: breaded pork cutlet with bone is a more challenging version of the same dish without the bone. Why? If you've ever prepared this dish, you may have noticed that breaded pork cutlet cooked with the bone often doesn't cook evenly. There's no deep philosophy behind it—it's just the nature of the dish. That's why, when frying this meat, you should use a certain trick, which I will detail in the recipe.
The perfect cutlet: crispy on the outside, tender and juicy inside
Breaded pork cutlet with bone also has its advantages. It is obviously cheaper, and according to many fans of this dish, its taste simply surpasses the "ordinary breaded pork cutlet." The reason for this impression is naturally the presence of the bone, or more precisely, the marrow contained within it. Some chefs I know insist that this element is very important because it is a flavor carrier for the entire dish. I have to admit that I agree with this judgment.
Of course, aside from the bone, I always check if the product of interest has other necessary features when choosing meat for breaded pork cutlets. Besides the smell, which should be delicate and almost neutral, I always pay attention to the color of the meat. The best meat will be pinkish and slightly shiny. I never choose meat that appears dull. I also avoid meat whose fat veins have turned yellow or gray.
Breaded pork cutlet with bone – how to make it?
Ingredients:
- 4 breaded pork cutlets with bone (each cutlet should weigh around 6 ounces)
- Salt
- Pepper
- 2 eggs
- Bread crumbs
- Flour
- Oil for frying
Preparation:
- Trim any tendons from the cutlets and remove any larger pieces of fat, leaving the smaller pieces.
- Make several cuts in the meat near the bone; this is my way to ensure even frying with the rest of the pork.
- Pound the cutlets with a meat mallet.
- Season the prepared meat with salt and pepper, then coat it in flour, egg, and bread crumbs.
- Fry on both sides in hot oil. Before removing the cutlets from the pan, pierce the meat near the bone. If no juice comes out, it means the dish is ready.
