Crispy Breaded Pork Cutlets - CI

By norsegal8

Pork tenderloins, which are sometimes sold in pairs, can weigh anywhere from 12 to 24 ounces. For this recipe, it is best to use a tenderloin that weighs at least 16 ounces. If you have two skillets, you can use both at once to cut the time it takes to fry. Our favorite accompaniments for breaded pork cutlets are applesauce, mashed potatoes, or coleslaw.

Ingredients

• 6 slices white sandwich bread (such as Pepperidge Farm), crusts removed and torn into rough 1 1/2-inch pieces
• 1/2 cup unbleached all-purpose flour
• 2 large eggs
• 1 tablespoon vegetable oil
• 1 cup vegetable oil
• 1 pork tenderloin (about 1 pound), trimmed of silver skin, cut crosswise into 6 pieces, and pounded to thickness of 1/2 inch, following illustrations below
• Salt and ground black pepper

Preparation

Step 1

1. Process bread in food processor until evenly fine-textured, 10 to 15 seconds (you should have about 3 cups fresh bread crumbs); transfer crumbs to pie plate or shallow baking dish.

2. Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees. Spread flour in second pie plate. Beat eggs with 1 tablespoon oil in third pie plate. Position flour, egg, and bread crumb plates in row on work surface.

3. Blot cutlets dry with paper towels and sprinkle thoroughly with salt and pepper. Working one at a time, dredge cutlets thoroughly in flour, shaking off excess. Using tongs, dip both sides of cutlets in egg mixture, allowing excess to drip back into pie plate to ensure very thin coating. Dip both sides of cutlets in breadcrumbs, pressing crumbs with fingers to form even, cohesive coat. Place breaded cutlets in single layer on wire rack set over baking sheet and allow coating to dry about 5 minutes.

4. Meanwhile, heat 1/2 cup oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 1/2 minutes. Lay 3 cutlets in skillet; fry until deep golden brown and crisp on first side, gently pressing down on cutlets with wide metal spatula to help ensure even browning and checking browning partway through, about 2 1/2 minutes (smaller cutlets from tail end of tenderloin may cook faster). Using tongs, flip cutlets, reduce heat to medium, and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crisp, again checking browning partway through, about 2 1/2 minutes longer. Line warmed plate with double layer of paper towels and set cutlets on top; return plate to oven.

5. Discard oil in skillet and wipe skillet clean using tongs and large wad paper towels. Repeat step 4 using remaining 1/2 cup oil and now-clean skillet and preheating oil just 2 minutes to cook remaining 3 cutlets.