Dutch's EASY-EASY One Bite Pork Cutlets
When my boys were young, my wife would make a MOUNTAIN of these and they disappeared fast. They're best eaten "Age Tatte" (Ahhh Gay-Tahhtay) or JUST fried...Hot 'nuff to have you blowing on your fingers after you dip and devour...
Featured Pinch Tips Video
- pork tenderloins, silversides removed
- 1 pkg
- japanese panko bread crumbs or finely crushed saltines
- 1~2 c
- all purpose flour, seasoned to your taste
- 3 c
- oil for frying
- various dipping sauces
1Use 1-10 Fillets, depending on how many you intend to feed, you'll get 10~12 cutlets per fillet. Slice medallions about 3/8" thick and pound slightly to flatten.
2Bread them using the seasoned flour, then beaten egg and crumbing. Put into reefer for an hour. That'll help them hold their crumbing.
3Heat your oil to 350^~360^ and flash fry these puppies! Being thin, they'll cook quickly and you'll soon get a rhythm going...Don't crowd them in the pot or skillet.
4Put on paper toweling to drain and mound up on a plate. Serve with cutlet sauce if you can get it or Teriyaki sauce, Curry sauce or even Marinara. We once put out a mountain with the above sauces and Aioli and Tatsiki which is a Greek cucumber-yoghurt sauce and Skordelia, which is a Greek Garlic sauce that looks like pureed potatoes and is out of this world....
5Put a big mountain of these with their dipping sauces on the table and stand well back! In fact, go have a beer...Before you get it finished, they'll be screaming for you to fire up the oil again! LOL