Crispy Czech Pork Cutlets

Ingredients

• 4 pork loin chops (about 1 inch thick) 4 pork loin chops (about 1 inch thick)
• 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 garlic powder 1 teaspoon garlic powder
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Place the pork loin chops between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch.
2. 2.
   In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with paprika, garlic powder, salt, and pepper.
3. 3.
   Dredge each pork chop in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chop thoroughly with the breadcrumb mixture, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded pork chops for about 3-4 minutes per side, or until golden brown and cooked through.
5. 5.
   Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil. Serve hot with mashed potatoes and sauerkraut.

Treat your ingredients with care...

• Pork loin chops — To ensure even cooking, pound the chops to a uniform thickness. This will also tenderize the meat.
• Breadcrumbs — For extra crispiness, use fresh breadcrumbs instead of store-bought ones. You can make them by pulsing stale bread in a food processor until fine.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture.
• If you prefer a lighter version, you can bake the breaded pork cutlets in the oven at 400°F (200°C) for about 15-20 minutes, flipping them halfway through.
• To keep the cutlets warm and crispy, place them on a wire rack set over a baking sheet in a low-temperature oven until ready to serve.
• Experiment with different spices and herbs in the breadcrumb mixture, such as dried thyme or smoked paprika, to add your own twist to the dish.
• Serve the cutlets with a squeeze of fresh lemon juice for a burst of citrusy flavor.

Serving advice

Serve the Crispy Czech Pork Cutlets hot, alongside creamy mashed potatoes and tangy sauerkraut. Garnish with fresh parsley for a pop of color and a touch of freshness.

Presentation advice

Arrange the golden cutlets on a platter, allowing their crispy exterior to shine. Place a generous scoop of mashed potatoes and a portion of sauerkraut beside each cutlet. Sprinkle some chopped parsley over the dish for an elegant finishing touch.