Recipe

Danish Pork Krebinetter

Crispy Danish Pork Cutlets with a Twist

4.5 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.

Meat Dish› Ground Meat Dish› Krebinetter

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine

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

4 pork cutlets (about 1/2 inch thick) 4 pork cutlets (about 1/2 inch thick)
1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
2 eggs, beaten 2 eggs, beaten
1 cup breadcrumbs (120g) 1 cup breadcrumbs (120g)
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon black pepper 1/2 teaspoon black pepper
1/2 teaspoon paprika 1/2 teaspoon paprika
Zest of 1 lemon Zest of 1 lemon
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

1.
In a shallow dish, combine the flour, salt, black pepper, paprika, and lemon zest.
2.
Dip each pork cutlet into the flour mixture, coating both sides evenly.
3.
Dip the floured cutlets into the beaten eggs, allowing any excess to drip off.
4.
Coat the cutlets with breadcrumbs, pressing gently to adhere.
5.
Heat vegetable oil in a large skillet over medium heat.
6.
Fry the cutlets for about 4-5 minutes on each side, or until golden brown and cooked through.
7.
Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
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.