Crispy and Tender Pork Cutlets, so delicious and full of flavor. From the crispy golden breaded coating to the luxuriously tender and juicy inside, I think your whole family is going to love these! It is such an easy recipe that you have to try to know!
Song of the day: "Quando Quando Quando" by Tony Renis.
Crispy and Tender Pork Cutlets, a wonderful childhood memory
For as long as I can remember, any type of cutlet has had a place in my foodie heart. I remember my mom would tell me we were having cutlets for dinner and I would run home from school so fast. Is it the crispy texture, or the flavor in the coating? Maybe it is the tenderness of the meat. I really don't know, but I just love them, whether chicken cutlets, pork milanese, or beef braciole, absolutely delicious.
Today I am so excited to share this variation using pork cheeks. Talk about flavor and tenderness. Let's get started and into the kitchen we go. Let me show you how to make these incredible Crispy and Tender Pork Cutlets!
Ingredients for Crispy and Tender Pork Cutlets
The list of ingredients is pretty simple. The only task is for the pork cheek, this one you will have to go to your butcher for. Pork cheek is the meat that is in the jowl of the pig. Because it is embedded onto the cheek bone, makes for a deliciously tender cut of meat. Other than that, here are the rest of things needed for this Crispy and Tender Pork Cutlets:
- Good quality free-range organic eggs
- Italian-style fine bread crumbs
- Panko crumbs
- Type "00" or all-purpose flour
- Paprika
- Salt and pepper
- Peanut oil for frying
- Wedges of fresh lemon for garnish
As for the quantity of pork cheek, I purchased 9. They're quite small.
How to make Crispy and Tender Pork Cutlets
- Step 1: In one bowl combine the Italian-style breadcrumbs with the panko. In another bowl crack your eggs and season with salt and pepper and a touch of paprika. In the last bowl season the flour with salt and pepper.
- Start by Pounding out the pork cheek fillets with a meat clever, season with salt and pepper, then dredging them into the seasoned flour.
- Next, into the beated seasoned egg wash.
- Step 2: Lastly, take them from the egg wash and let any excess egg drip off.
- Place in the bowl with the breadcrumb-panko mix and coat all sides really well, pressing the crumb into the meat.
- Take the breaded pork cheek and shake off any loose crumb and place on a parchment-lined baking sheet.
- Step 3: Heat up a good amount of peanut oil in a pan. Enough to come up the sides of the cutlet. Once hot, place the breaded pork cheek in, laying them in away from you so you don't get splashed with hot oil.
- Let fry on one side for 2-3 minutes or until golden brown. Next, turn over onto the other side and fry for an additional 3 minutes.
- You may have to adjust the temperature so you don't burn the cutlets. Watch them carefully.
- Step 4: Put the fried pork cutlets onto a parchment-lined pan and let the excess oil come off.
Time to plate
These look absolutely fabulous. So golden and crispy. Now we are going to take them and place them on a serving dish. For us Italians, we always serve our cutlets with wedges of lemon. There is nothing like that bit of acidity and freshness to brighten up the flavor profile!
Now for a taste
These Crispy and Tender Pork Cutlets smell so good. The aroma of the seasonings and the cheese in the Italian breadcrumb mix is making my mouth water. Let's have a taste! Yum, the coating is crisp and flavorful, and when you fully bite in, you encounter that juicy tender pork cheek cooked perfectly. My head is filled with all those delicious childhood memories, and visions of my mom preparing heaping plates of cutlets. Thanks mom for teaching me how to make cutlets!
Variations
These cutlets could be done with various cuts of pork and also other meats or fish:
- Pork: pork fillet, or pork tenderloin fillet
- Beef: rouladen, or tenderloin fillet
- Chicken: breast or thigh boneless fillet
- Veal: scaloppine
- Fish: really any type, like cod, sole, haddock, or even baccala'
As far as the cooking process, when frying you could use sunflower oil, canola oil, and yes, also extra virgin olive oil. If you don't want to fry them, you can do them in an air fryer, or bake them in the oven on a parchment-lined baking sheet.
I hope you will enjoy making these Crispy and Tender Pork Cutlets as much as I have enjoyed sharing my memories and this recipe with you. Thank you so much for joining me in the kitchen. Come back for more delicious recipes. We love having you in our kitchen with us!
Buon appetito!
PrintCrispy and Tender Pork Cutlets
Crispy and Tender Pork Cutlets, so delicious and full of flavor. From the crispy golden breaded coating to the luxuriously tender and juicy meat inside, I think your whole family is going love these! It is such an easy recipe that you have to try to know!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: serves 4 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 9 pork cheeks
- ½ cup type "00" flour
- 2 free range chicken eggs
- ¾ cup Italian style bread crumbs
- ½ cup Panko crumbs
- ½ tsp Paprika
- 2 tsp each of salt and pepper
- ¾ cup peanut oil
- A few fresh lemon wedges
Instructions
Prep:
- First, pound out your pork cheek fillets with a cleaver working from the center out. Place on a plate. Season both sides with a light sprinkle of salt and pepper.
- Secondly, crack eggs into a bowl and season with salt, pepper, and paprika. Beat until egg and seasoning are well blended.
- Thirdly, place the Italian breadcrumbs and panko into a bowl and mix until well incorporated.
Dreging, eggwash, and breading:
- Take the pounded seasoned pork cheek fillet and place into the flour. Coat all sides then shake off any excess flour.
- Next, take the dredged fillet and put it into the egg wash. Coat well, then lift and let any excess egg drip off.
- Lastly, place the fillet into the breadcrumb mixture and press the crumb firmly into the fillet making sure the cutlet is well coated. Shake off any loose crumb and place on a parchment-lined baking sheet.
Frying:
- Pour peanut oil into a pan. Heat on high until hot. Take the breaded pork cutlet and place into the pan laying it away from you so you don't get splashed with hot oil.
- Fry on one side for 2-3 minutes or until golden brown, then turn over onto the other side and fry for another 4 minutes.
- Take out of pan letting any excess oil drip off and place on a paper towel lined pan.
- Lastly, take pork cutlets and put them on a serving platter. Add a few fresh lemon wedges and this dish is ready to be served.
Notes
You could use evo oil or sunflower oil to fry the cutlets.
Instead of the pork cheek, another cut of pork, beef, chicken, veal, or fish fillets can be substituted.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Ramya says
Cant wait to make this soon for me can i use tofu i never had crispy and tender pork cutlets before perfect for my after office meals love your recipes as always brightens up my day everyday after work