Our Pork Cutlets are already tenderized and ready for this classic German dish.This recipe for fried Pork Cutlets results in a crispy exterior and juicy interior. Serve the traditional German way with a side of spaetzle, or get more midwestern and serve as a sandwich slathered with mayo and topped with dill pickles.
1 Pack Pork Cutlets
2 Cups All Purpose Flour
1 Tbsp Salt
2 Cups Plain Breadcrumbs
Optional: Lemon Wedges, Parsley, Black Pepper
Heat cast iron pan over medium-high heat, and add about 1" of vegetable oil.
Set up three shallow bowls or pans. One with salt and flour, one with lightly beaten eggs, and one with breadcrumbs.
Lightly coat Pork Cutlets in flour, followed by egg, then breadcrumbs.
Fry cutlets one at a time until golden brown on both sides. This will take about 3 minutes per side. Remove from the oil and pat dry.
Serve with a squeeze of lemon juice.