A few years ago I purchased American Classics by the editors of Cook's Illustrated magazine. The book is a good modern reference to such traditional favorites as Chicken Pot Pie, Parker House Rolls, and Yellow Layer Cake done in the magazine's inimitable style of setting a goal and the experimenting until they achieve it. I don't always like their recipes, but I trust them and the investigation behind them.
One of the recipes I browsed was Crisp Pork Cutlets -- something I hadn't fixed in ages. So I pulled a boneless pork loin chop out of the freezer and thawed it. I didn't follow the book recipe (although I'm sure I remembered parts of what I'd read) but instead followed my own instincts. (As though I'm capable of doing anything else.)
A couple of days ago the new German Food guide at About.com posted a recipe for Wiener Schnitzel reminding again that I hadn't had pork cutlets in a while so, once again failing to follow a recipe, I came up with this.
Pork Cutlets
Serves 2.2 6 oz. boneless pork loin chops
1 egg -- beaten in pie plate
1/4 c all purpose flour
rubbed sage, paprika, salt, black pepper
1/4 c sourdough bread crumbs -- also seasoned with sage, paprika, salt, & pepper
1 tbsp fat -- use bacon grease or lard if you have it, otherwise use vegetable oil
Pound chop to about 1/4" thick and season generously with sage, paprika, salt, & pepper (I'm particularly fond of freshly-ground Lamphong black pepper which is both spicy and highly aromatic). Dredge the chop in the flour, coat with egg, and thoroughly coat with bread crumbs. (Note: seasoning the pork directly is much more effective than seasoning the flour and or seasoning the bread crumbs alone.) Set chops aside.
Heat a skillet over medium high heat. Add oil. Fry chops on each side until golden and crisp (about 2 minutes per side). Serve immediately.
I sauteed some frozen turnip greens in oil seasoned with curry powder to go with it. A great meal.
In an alternate life, the Paisano is Kevin Weeks: a Gather food correspondent, personal chef, cooking teacher, and writer in Knoxville, Tennessee who spends too many hours on his feet, cooking. "Paisano" the column focuses on peasant dishes from around the world, Paisano the character is fictional. To read more of Kevin's writings or connect to him click here.His blog,Seriously Good, is read by 75,000 cooks a month and in addition he writes a weekly column for Spot-Onand is the Guide for Cooking for Two at About.com.
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Comments: 15
My hubby is going to love this one~I can't wait to try the turnip greens sauteed in oil with curry powder! Wahoo~The greens are still coming on in the garden~
In HIS love, light, and blessings~
Mama T
I learned the curry powder trick in Charleston, SC. It's great.
John,
Me too.
The last time I was as pleased with a purchase as I am with this camera was when I bought my Camry.
Richard,
Yeah, it seems so obvious, but ti took me years to figure it out.
Donna,
Just be sure to pound them thin, the crust will brown in a hurry.
I seldom cook in butter anymore. I can get oil much hotter and thus reduce how much oil is absorbed and often produce food with a better texture. I do often add a bit of butter at the end though, for flavor.