|Prep Time||20 min|
|Cook Time||10 min|
- 4-5 fresh pork cutlets
- 1/4 cup flour
- 1/4 cup Windmill Inn Breader Mix
- black pepper
- 1 egg
- 1/4 cup milk or water enough for an egg wash
- black pepper enough to show in mixture
- In 1 shallow dish crack egg and add about 1/4 cup milk or water, whisk with fork to make an egg wash. In another shallow container mix about 1/4 cup flour, 1/4 cup breader mix (or more), and enough pepper to see it when it's mixed. Disposable pie pans are good if nothing else
- Get a large skillet and add 1-2 tablespoons cooking oil (even if you're using a non-stick skillet. Dip a pork cutlet into egg wash turning over if you need to to coat both sides. Then put in breader mix turning to coat it all. Put in skillet. I try to have more breader mix than flour for the flavor.
- .Dip a pork cutlet into egg wash turning over if you need to to coat both sides. Then put in breader mix turning to coat it all. Put in skillet. Then continue coating each cutlet and adding to skillet until it is full. If all cutlets won't fit in skillet can put on plate or leave in breader mix.
- Can turn the skillet on low when beginning to put in skillet if not too quick at breading and filling the skillet. Otherwise turn on medium and brown about 2-3 minutes. Turn over when 1st side is a golden brown and cook the other side 2-3 minutes to a golden brown.
- Remove from skillet. The pork cutlets should be cooked well and ready to eat.
We like to use Heinz 57 sauce,or something similar, when we eat them. Another tip for breading, use 1 hand for egg wash and 1 hand for breader mix. Then your fingers won't get breaded nearly as bad either.
This is a local mix. I put a link to their website (Windmill Inn Products). They mail order, but usually not small qty. Get together with friends or drop them an email with questions.