Author Topic: Ukrainian Breaded Pork Cutlets (Vidbyvany Kotlety z Svynyny)  (Read 365 times)

Olga Drozd

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Ukrainian Breaded Pork Cutlets (Vidbyvany Kotlety z Svynyny)
« on: April 15, 2018, 07:54:12 PM »
Ukrainian Breaded Pork Cutlets (Vidbyvany Kotlety z Svynyny)

Do not overcrowd when frying your cutlets.

1 cup all purpose flour
2 large eggs
3 cups dry breadcrumbs
2 pork tenderloins (3/4 to 1 pound each)
Salt and pepper

3/4 cup vegetable oil

Preparing pork cutlets.  Slip a knife under the silver skin, angle it slightly upward and use a gentle back and forth motion to remove the skin.  Discard the skin.

Cut the tenderloins including the tapered tail end, crosswise into six equal pieces.

Lay one piece of tenderloin at a time cut side down on a piece of plastic wrap, cover with a second piece of plastic wrap, and pound gently to an even thickness of 1/4 inch for cutlets.

Adjust an oven rack to the middle position and heat the oven to 200 degrees F. 

Spread the flour in a shallow dish.  Whisk the eggs in a second shallow dish.  Spread the breadcrumbs in a third shallow dish.

Pat the pork dry with paper towels, then season with salt and pepper. Working with one piece of pork at a time, dredge through the flour, then dip into the eggs, and finally coat with the breadcrumbs. Press on the crumbs to make sure they adhere to the pork.  Lay the breaded pork on a wire rack set over a baking sheet.

Heat the oil in a 12-inch nonstick skillet over medium high heat until just smoking. Fry half of the breaded cutlets until light golden brown on both sides about 4 minutes.

Drain the fried pork briefly on paper towels, then transfer to a paper towel lined plate and keep warm in the oven Repeat with the remaining breaded cutlets.  Serve with your favorite gravy or applesauce, mashed potatoes or egg noodles. Serves 4.