Breaded Pork Cultlets
My Sicilian grandmother Rose loved these pan fried pork cutlets. She refused to make them without fresh parsley and I was often tasked with picking some up on my way to her house. For me, they are comfort food I often make despite the multitude of dirty dishes they produce. Of course, Grandma did not marinate these in wine. I added this step, and although Chardonnays are not commonly used to do so, I think it imparts another level of flavor to enjoy. We especially enjoyed eating these the next day on french bread. Buon appetito!
1 lb boneless pork chops, thin cut
1 teaspoon salt, divided
1 cup Buttercream Reserve Chardonnay
4-6 Tablespoons olive oil, divided
¼ cup all-purpose flour
1 large egg
2 tablespoons whole milk
1 cup bread crumbs
½ cup grated pecorino romano or parmesan cheese
2 Tablespoons fresh Italian parsley, finely chopped
- Pound pork chops to approximately ¼ inch thickness and sprinkle both sides with ½ teaspoon salt.
- Place pork in a shallow baking dish to marinate. Whisk together 2 tablespoons of olive oil and the 1 cup of Buttercream Reserve Chardonnay and pour over pork. Marinate for 30 minutes (up to 1 hour).
- Place ¼ cup flour in a shallow dish for dredging. Whisk egg with 2 tablespoons of milk in a bowl large enough to dip a cutlet in. In yet a third shallow bowl or dish, combine bread crumbs, grated cheese, parsley and remaining ½ teaspoon of salt. Mix well.
- Remove pork from marinade and pat dry with paper towels. Dip pork cutlets one by one first in flour, covering completely then shaking off any excess, next in egg/milk mixture, and lastly in the bread crumb/cheese mixture. Press bread crumb/cheese mixture onto pork evenly and shake off any excess.
- Heat 2 tablespoons of olive oil in a cast iron pan or non-stick skillet over medium high heat.
- Cook 2-3 minutes per side in batches of 3- 4 cutlets at a time, adding more olive oil as needed and lowering heat if browns too quickly. Serve immediately.
Recipe Credit: Angelina Lazzara