METHOD
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preparation
Pat dry your pork loin cutlets using paper towels. Pound them with meat tenderizer to make them as flat as possible (about 0.5 cm /1/4 inch thick). Lightly spread a bit of dijon mustard over each cutlet and season with salt and freshly ground black pepper. In a bowl mix together the eggs and double cream. Place the flour in a separate plate and breadcrumbs in a third plate. Dip the cutlets in the flour, then dip them in egg mix and finally dip them in breadcrumbs to coat both sides and all the edges.
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preparation
Dip the cutlets in the flour, then dip them in egg mix and finally dip them in breadcrumbs to coat both sides and all the edges.
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pan fry
Place a large frying pan over medium high heat. Add the lard and half of the butter. Let the butter melt completely and wait until the bubbles start to form. Add half of the pork cutlets and fry them for about 3 - 4 minutes on each side or until lovely and golden brown. Transfer to a plate, lined with paper towels and repeat the process with the rest of the butter and pork cutlets.
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serve
Serve immediately with slices of fresh lemon and a side dish of your choice. These go amazingly well with parsnip puree (recipe on the blog). Enjoy.
