Recipe
Danish Pork Krebinetter
Crispy Danish Pork Cutlets with a Twist
4.3 out of 5
Indulge in the flavors of Danish cuisine with this authentic recipe for Danish Pork Krebinetter. These crispy and flavorful pork cutlets are a staple in Danish households and are sure to satisfy your taste buds.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Omnivore, Low carb, Keto, Gluten-free (with appropriate breadcrumbs substitution), Dairy-free (if using dairy-free breadcrumbs)
Allergens
Wheat (breadcrumbs), Eggs
Not suitable for
Vegetarian, Vegan, Pescatarian, Paleo, Nut-free (breadcrumbs may contain nuts)
Ingredients
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4 pork cutlets (about 1/2 inch thick) 4 pork cutlets (about 1/2 inch thick)
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1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
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2 eggs, beaten 2 eggs, beaten
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1 cup breadcrumbs (120g) 1 cup breadcrumbs (120g)
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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1/2 teaspoon paprika 1/2 teaspoon paprika
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Zest of 1 lemon Zest of 1 lemon
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Vegetable oil, for frying Vegetable oil, for frying
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 15g, 4g
- Carbohydrates (total, sugars): 20g, 1g
- Protein: 32g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.In a shallow dish, combine the flour, salt, black pepper, paprika, and lemon zest.
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2.Dip each pork cutlet into the flour mixture, coating both sides evenly.
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3.Dip the floured cutlets into the beaten eggs, allowing any excess to drip off.
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4.Coat the cutlets with breadcrumbs, pressing gently to adhere.
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5.Heat vegetable oil in a large skillet over medium heat.
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6.Fry the cutlets for about 4-5 minutes on each side, or until golden brown and cooked through.
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7.Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
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8.Serve the Danish Pork Krebinetter hot with your favorite side dishes.
Treat your ingredients with care...
- Pork cutlets — Pound the cutlets gently with a meat mallet to ensure even thickness and tenderize the meat.
- Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.
Tips & Tricks
- For extra flavor, add a pinch of dried thyme or rosemary to the flour mixture.
- If you prefer a spicier kick, sprinkle some cayenne pepper into the breadcrumb coating.
- Serve the Danish Pork Krebinetter with a squeeze of fresh lemon juice for a tangy twist.
- To keep the cutlets warm and crispy, place them on a wire rack in a preheated oven at 200°C (400°F) while frying the remaining cutlets.
- Leftover cutlets can be refrigerated and enjoyed cold the next day or reheated in the oven for a few minutes.
Serving advice
Serve the Danish Pork Krebinetter as a main course alongside traditional Danish sides such as boiled potatoes, pickled red cabbage, and creamy dill sauce. Garnish with fresh parsley for a pop of color.
Presentation advice
Arrange the Danish Pork Krebinetter on a platter, overlapping slightly to showcase their golden crust. Place a sprig of fresh herbs, such as parsley or dill, on top for an elegant touch. Serve with the suggested side dishes for a complete Danish dining experience.
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