Delicious, Crisp Sirloin Pork Cutlets
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- eggs, room temperature and beaten
- 1/2 c
- 2 c
- kentucky flour
- 1 tsp
- garlic salt
- salt and pepper to taste; i used about a tablespoon of pepper
- sirloin pork cutlets (about 5 oz. each), room temperature
- 3 Tbsp
- cooking oil; i used wesson.
- 3 Tbsp
- fresh lemon, sliced
1Beat eggs, add milk to mixture, beat again. Set aside.
2Note: I use 1 pie plate for my egg mixture and 1 for my flour mixture. Perfect for dredging cutlets.
3Stir flour, salt and pepper and garlic salt in another dish. Set aside.
4Heat cast iron skillet until medium hot. Add oil and butter.
5Coat one cutlet at a time in egg mixture and then, the flour mixture. Shake off excess flour and place in hot oil.
6Note: Try not to crowd the pan. You may need to do this in two batches, depends on size of your pan:)
7After all cutlets are in the pan, fry about 6 minutes on each side. You want a nice, crisp cutlet once browned.
8As each are cooked, place on parchment paper to drain.
9Serve each with a slice of fresh lemon and enjoy!