Mom’s Homemade Crispy & Juicy Pork Cutlet
A Beloved Homemade Pork Cutlet Recipe for Kids
Introducing a delightful homemade pork cutlet recipe that your children will adore! This dish, paired with fresh vegetables, makes for a hearty and nutritious meal. Making a generous batch when you have the time and freezing it will bring you much joy later on. It’s even more delicious than store-bought versions!
Ingredients- Pork tenderloin 600g (ask to be butterflied or thinly sliced for cutlets)
- Bread slices 7 pcs (you can also use only the soft part of the bread, discarding the crusts for breadcrumbs)
- Eggs 2 pcs
- Flour (cake or all-purpose) 100g
Pork Marinade- Soy sauce 1 Tbsp
- Minced garlic 1 tsp
- Ginger powder 1/2 tsp
- Black pepper 1/3 tsp
- Soy sauce 1 Tbsp
- Minced garlic 1 tsp
- Ginger powder 1/2 tsp
- Black pepper 1/3 tsp
Cooking Instructions
Step 1
Prepare the pork tenderloin, butterflied or thinly sliced for cutlets. In a bowl, combine 1 Tbsp soy sauce, 1 tsp minced garlic, 1/2 tsp ginger powder, and 1/3 tsp black pepper. Generously coat the pork slices with this marinade. Let it rest for at least 30 minutes for the flavors to penetrate.
Step 2
Tear the bread slices into pieces and place them in a blender. Pulse until you achieve fine breadcrumbs. For a crispier texture, avoid making the crumbs too fine; a slightly coarser texture works best.
Step 3
In a separate bowl, crack the 2 eggs. Whisk them thoroughly with a fork or whisk until the yolks and whites are fully combined. This egg wash will help the breadcrumbs adhere to the pork.
Step 4
Spread the 100g of flour on a flat plate or tray. Dredge each marinated pork slice in the flour, ensuring an even coating on both sides. Gently shake off any excess flour. This layer is crucial for the egg wash to stick well.
Step 5
Dip the floured pork cutlets into the beaten eggs, making sure they are fully coated. Allow any excess egg to drip off.
Step 6
Next, place the egg-coated cutlets onto the plate of breadcrumbs. Press down firmly with your hands to ensure the breadcrumbs adhere well to the entire surface of the pork. A generous coating of breadcrumbs will result in a delightfully crispy cutlet.
Step 7
Heat a generous amount of cooking oil in a large skillet over medium heat. Once the oil is shimmering (around 350°F or 175°C), carefully place the breaded pork cutlets into the hot oil. Fry for about 4-5 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan, as this can lower the oil temperature and lead to soggy cutlets. Once perfectly fried, transfer the pork cutlets to a wire rack lined with paper towels to drain excess oil. Serve hot with a side of fresh salad.
Step 8
To store any leftover cooked pork cutlets, allow them to cool completely. Place a piece of parchment paper between each cutlet to prevent them from sticking together. Store in an airtight container or freezer bag in the freezer. When ready to eat, reheat in an oven or air fryer at around 350°F (175°C) for 5-10 minutes, or until heated through and crispy again.
