Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Cotolette di lonza di suino aromatizzate

Herb-Crusted Pork Loin Cutlets

Name: Herb-Crusted Pork Loin Cutlets
Ingredients: 1 3/4 lbs thin-sliced pork loin cutlets (about 800 grams); 4 large eggs, beaten; 1 cup grated cheese (about 100 grams); 2 cups fresh breadcrumbs (about 200 grams); Salt, black pepper, roast seasoning blend, sweet paprika; Chopped mint and garlic powder

Mariagrazia Farinella 👩‍🍳 @MariagraFarinella73

Sicilia

These cutlets are fresh and delicious, and you can even make them for a picnic!

Mariagrazia Farinella 👩‍🍳 @MariagraFarinella73

Sicilia

These cutlets are fresh and delicious, and you can even make them for a picnic!

Saved

Ingredients

1 3/4 lbsthin-sliced pork loin cutlets (about 800 grams)
4large eggs, beaten
1 cupgrated cheese (about 100 grams)
2 cupsfresh breadcrumbs (about 200 grams)
Salt, black pepper, roast seasoning blend, sweet paprika
Chopped mint and garlic powder

Saved

Steps

1

Get two plates: beat the eggs in one, and in the other mix the breadcrumbs, grated cheese, all the seasonings, and salt. Set aside.
2

Take the pork cutlets out of the refrigerator.
3

Dip the cutlets into the beaten eggs.
4

After coating with egg, dredge the cutlets in the breadcrumb mixture.
5

Once all the cutlets are breaded, set them aside.
6

Heat a skillet with either olive oil or vegetable oil (I used olive oil). Fry the cutlets on both sides until golden brown.
7

When all the cutlets are cooked, place them in a baking dish or on a serving plate.
8

I bought a bag of mixed lettuce and used it to dress the plate.
9

To serve, make a bed of mixed lettuce, arrange the herb-crusted pork cutlets on top, add lemon wedges, and your dish is ready. I hope you give it a try!