Every party needs a menu, and this one will have you practicing all the culinary skills! Serve up a tasty pork cutlet to your guests, and they’ll be racing for seconds.
Jeffrey Coker, with the Culinary Arts Program at Salt Lake Community College, and one of his students, Jake Smith, share how to make this holiday dish.
For more information, visit www.slcc.edu.
Pan Fried Pork Cutlets with Red Cabbage Slaw
- 4 each 4-ounce boneless pork chops, thinly sliced
- 1 each large egg
- ¼ cup milk
- ½ cup flour
- ¾ cup seasoned bread crumbs
- 8 ounces vegetable oil, divided
- 1 each lemon sliced into six wedges
- Kosher salt and black pepper to taste
1. Place the pork chops in between two sheets of plastic wrap large enough to cover the meat. Use a mallet to pound out the meat until it is 1/4″ thick.
2. Standard breading procedure. Using three shallow dishes, add the flour to one, the whipped egg and milk in the second and the seasoned bread crumbs in the third. Season the pork with salt and pepper.
3. Using one pork chop at a time, dredge the meat in the flour being sure to dust off all excess, then dunk in the egg mixture, and coat with the bread crumbs pressing slightly so crumbs stick. Place the breaded pork on a large plate.
4. Pre-heat a large straight-sided pan over medium-high heat. Once the pan is hot, add half the amount of oil and test by adding a pinch of breadcrumbs. Important note: to properly pan fry, the oil should cover half way up the protein.
5. Add two pieces of the pork and cook until golden brown, about 2-3 minutes per side. Finished pork should be cooked to an internal temperature of 145 degrees Fahrenheit. Transfer to a paper-towel lined plate.
6. As needed between frying, add more oil if needed to ensure there is enough fat, continue frying the remaining pieces of pork.
7. Serve hot, lemon wedges may be used as desired.
Red Cabbage Slaw
- ½ each Red cabbage, cored and thinly sliced
- ½ cup Vegetable oil
- ¼ cup Red wine vinegar
- ¼ cup Balsamic vinegar
- 3 tb Sugar
- 2 tsp Kosher salt or to taste
- 1 tsp Lawry’s seasoning salt
- ¼ tsp Black pepper
- ¼ tsp Onion powder
- ¼ tsp Garlic powder
1. Thinly slice the cabbage either by hand or in a food processor. Place in a stainless steel or glass bowl.
2. Combine all other ingredients and whisk well.
3. Add to the cabbage and toss, coating evenly.
4. You may choose to leave in the bowl or place into a large Ziplock storage bag.
5. Cover the salad and let stand several hours, overnight is preferable, to allow the flavors to mellow and the cabbage to achieve a deep red color.
6. Toss the slaw two or three times.
7. Adjust seasoning to taste.