Another recipe kept from the past and that was part of the Sunday lunch menu is the fried breaded pork chops recipe, served with mashed potatoes and pickled cucumber.
As you know, the breaded cutlet is a meat dish that we wrap in a crust of flour, eggs and breadcrumbs and then fry it in oil or bake in the oven. This recipe is almost identical to the famous Wiener schnitzel, the only difference being that we will not prepare it from veal but from pork tenderloin.
If you like breaded dishes, you can also make them from vegetables such as breaded eggplant, breaded pumpkin or even breaded green tomatoes. There are so delicious!
Contents
Starting With Ingredients
For this dish, I chose a kilogram of pork tenderloin which I sliced into 1 cm (1 / 2-1 / 3 inch) slices, enough for six servings.
To breading and form the crust, we will use about 1/2 cup of wheat flour, four whole eggs and a cup and a half of breadcrumbs or panko, in three shallow dishes.
And of course fried oil, I used about a cup of sunflower oil.
How to Make the Fried Breaded Pork Chops Recipe?
For the beginning, we have to pound the meat slices a little, to thin them, with the help of a meat mallet, so they will become bigger and thinner (about 0.5 cm or 1/4 inch). At the same time, the meat will cook together with the crust, and if you don’t pound them too thin, they will be tender.
We continue until we pound all the slices.
Season both side of slices with sea salt and freshly ground pepper, then transfer to a plate.
If you want the meat to absorb the flavours, you can wrap it and put them in the fridge for half an hour.
We are going to make the crust, for this coat a slice of meat with flour on both sides and shake off the excess flour.
After that we soak it well in beaten eggs, until they are well covered with egg.
And the last part follows, to coat them well in breadcrumbs and to press them until a crust is formed.
We continue the operation with the other slices and transfer them to a plate.
The breaded pork chops are ready, we are going to fry them.
Frying the Pork Chops
For fried breaded pork chops recipe we will use a wider pan so that we can fry several at once. If you have you can also use a skillet, and you will get better results. Heat a cup of oil up to 180 degrees, at medium temperature, in which we will shallow fry the slices of meat.
Fry for about three minutes, until become goldens, then turn them on the other side.
We also fry them for about three minutes on the other side, after which we take them out on a plate lined with a kitchen towel, to drain the excess oil.
We continue until we fry all the slices of meat.
And that’s it, this was the fried breaded pork chops recipe which we can serve.
Serving the Dish
As I said, they are served hot, with mashed potato and pickled cucumber or a summer salad.
If you liked the recipe and you like pork recipes, I recommend you try:
- Pork Steak-With Fries
- Simple Pork Tenderloin Stew Recipe
- Pork Shoulder Stew With Mushrooms
- Best Stuffed Cabbage Rolls Recipe
- Pork Meatballs Vegetable Soup
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Fried Breaded Pork Chops recipe
Equipment
- large pan
Ingredients
- 1 kg sliced pork tenderloin
- 1 cup wheat flour
- 4 pieces whole eggs
- 1 1/2 cup breadcrumbs
- 1 cup sunflower oil
- 1 tbsp sea salt
- 1 tbsp ground pepper
Instructions
- Pound the meat slices a little, to thin them, with the help of a meat mallet, so they will become bigger and thinner (about 0.5 cm or 1/4 inch). Season both side of slices with sea salt and freshly ground pepper, then transfer to a plate.
- Coat a slice of meat with flour on both sides and shake off the excess flour. After that, we soak it well in beaten eggs, until they are well covered with egg. And the last part follows, to coat them well in breadcrumbs and to press them until a crust is formed. We continue the operation with the other slices and transfer them to a plate.
- Heat a cup of oil up to 180 degrees, at medium temperature, in which we will shallow fry the slices of meat. Fry for about three minutes, until become goldens, then turn them on the other side. fry them for about three minutes on the other side, after which we take them out on a plate lined with kitchen towel, to drain the excess oil.
- Served hot, with a mashed potato and pickled cucumber or a summer salad.
