Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, October 8, 2018

Potato Crusted Pork Cutlet

It doesn’t happen very often, but this one is a wow! I mean what could be bad about fried potato crusted pork? I can’t believe I’ve lived this many years without it.

If you don’t have them already, get yourself some dehydrated potato flakes, aka, instant mashed potatoes. Prep three bowls for crusting your pork, one each for flour, lightly beaten eggs, and potato flakes.

Liberally season the thinly sliced pork cutlets with salt and pepper. Ten minutes before dinner, cover the bottom of a large frying pan with a thin layer of vegetable oil and heat over medium heat. Once hot, individually dust the cutlets with flour, dip into the egg, and then press each side into the potato flakes so they’re well coated. Cook for about two minutes per side, making adjustments to the heat so they’re golden but not burnt, and add more oil between batches as needed.

Drain on a brown paper bag, serve hot with a squeeze of lemon…and savor every bite.

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