Hessian-style Breaded Pork Cutlet

Ingredients

In this Hessian adaptation of Cotoletta alla Milanese, we incorporate the flavors and ingredients commonly found in Hessian cuisine. The traditional Italian dish is enhanced with local spices and herbs, giving it a unique flavor profile. Additionally, the Hessian-style Breaded Pork Cutlet is typically served with sauerkraut and mashed potatoes, which are popular accompaniments in Hessian cuisine. We alse have the original recipe for Cotoletta alla Milanese, so you can check it out.

• 4 pork cutlets (200g each) (4 pork cutlets (7 oz each)) 4 pork cutlets (200g each) (4 pork cutlets (7 oz each))
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• Sauerkraut, for serving Sauerkraut, for serving
• Mashed potatoes, for serving Mashed potatoes, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Place the pork cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. 2.
   In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs.
3. 3.
   Season the flour with salt, pepper, paprika, dried thyme, and dried marjoram. Mix well.
4. 4.
   Dredge each pork cutlet in the seasoned flour, shaking off any excess.
5. 5.
   Dip the floured cutlets into the beaten eggs, allowing any excess to drip off.
6. 6.
   Coat the cutlets with breadcrumbs, pressing gently to adhere.
7. 7.
   Heat vegetable oil in a large skillet over medium-high heat.
8. 8.
   Fry the breaded cutlets for about 3-4 minutes on each side, or until golden brown and cooked through.
9. 9.
   Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
10. 10.
    Serve the Hessian-style Breaded Pork Cutlets with sauerkraut and mashed potatoes.

Treat your ingredients with care...

• Pork cutlets — To ensure tender and juicy cutlets, it's important to pound them evenly to a uniform thickness. This helps them cook evenly and prevents them from drying out during frying.

Tips & Tricks

• For extra crispiness, refrigerate the breaded cutlets for 30 minutes before frying.
• Use a thermometer to ensure the oil reaches the optimal frying temperature of 180°C (350°F).
• Serve the cutlets immediately after frying to maintain their crispy texture.

Serving advice

Serve the Hessian-style Breaded Pork Cutlets hot, alongside a generous portion of sauerkraut and creamy mashed potatoes. Garnish with fresh herbs, such as parsley or chives, for added freshness.

Presentation advice

Arrange the golden-brown cutlets on a platter, placing a small mound of sauerkraut and a dollop of mashed potatoes beside each cutlet. Sprinkle some paprika or dried thyme over the mashed potatoes for an attractive touch.