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Prep time
30 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
Fried pork cutlets with a little bit of apple sauce; so simple yet so good. You may say, "This is hospital food," and to that I say no: They’re a little crispy, a little sweet, a little crunchy, a little tart—all those flavors come together here for something that’s delicious. I also consider this to be a gateway food; once you learn how to fry a pork cutlet, the sky's the limit. This method can be applicable for pork, chicken, veal, really any meat you want. The real centerpiece of this dish is the homemade apple sauce. True, you could purchase it, but all you need is a peeler and a knife. I suggest using Golden Delicious or Honeycrisp for their sweet, starchy flavor. —Romel Bruno
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Fried Pork Cutlet With Homemade Apple Sauce
Ingredients
- For the pork cutlets:
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4
large boneless pork cutlets (center cut)
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4
whole eggs
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2 tablespoons
water
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2 cups
all-purpose flour
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2 cups
panko breadcrumbs
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2 cups
neutral frying oil, such as Canola or vegetable
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kosher salt, to taste
- For the apple sauce:
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6
apples, peeled, cored, and diced
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1
large lemon, zested and juiced
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1 cup
water, plus more if needed
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1/4 cup
granulated sugar
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1/2 teaspoon
kosher salt
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Lemon wedges, for garnish
Directions
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Make the apple sauce: In a medium sized pot, add the apples, water, sugar, lemon juice, zest, and salt. Stir to combine. Heat to boiling on high. Boil until apples are softened (basically disintegrated), about 15 to 20 minutes. Either mash using a potato masher, or put in a blender and purée on medium speed until your desired apple sauce consistency. Store in an airtight container for up to a week.
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Bread and fry the pork: Set up a dredging station, a bowl for flour, egg wash and then bread crumbs in that order for assembly. Split the pork chops in half to make thinner pieces to fry instead of pounding them out.
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Heat oil in a large dutch oven to 350°F. Dredge the pork chops in the flour, then egg, then in the breadcrumbs (pressing to adhere). Place on a sheet tray. Fry the pork cutlets for about 2 ½ minutes on each side until nice and crispy. Once done season each side with a bit of salt, set on a wire fitted sheet tray and fry the rest. Serve with apple sauce and lemon wedges.
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