Diary of a Chef · Just Chefn Around
Pan-Fried Breaded Pork Cutlet with Tomato Sauce and Mozzarella
Ingredients
- 1 pork-loin medallion, 4½ oz
- flour, salt, pepper, oregano (1 tbsp), marjoram (1 tbsp)
- 1 egg, for egg wash
- 1 cup panko, crushed medium-fine
- 2 oz lard, clarified butter, or canola oil
- ½ cup prepared tomato sauce, warmed
- 1–2 slices mozzarella or provolone
- Italian parsley sprigs
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Download on the App StoreInstructions
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1Pound and season
Oven to 350°F. Pound the medallion to ¼ inch. Season with salt, pepper, oregano, marjoram.
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2Standard breading
Flour, egg wash, then panko. Rest the breaded cutlet 3–5 minutes so the crust sets.
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3Pan-fry
Pan-fry in medium-hot fat until golden on both sides.
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4Melt and plate
Top with cheese; into the oven 2–3 minutes to melt. Drain briefly. Plate on warm tomato sauce, garnish with parsley.
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Download on the App Store
More from the cookbook
French Classics
Shared from Just Chefn Around