Italian Pork Cutlets

INGREDIENTS
2 pounds boneless pork sirloin roast (Hormel is best). Makes about 26 cutlets
2 cups seasoned breadcrumbs
1½ cup grated Parmesan cheese
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
¼ cup dried parsley flakes
3 eggs
2 tablespoons water
Olive oil for frying

INSTRUCTIONS

1. Cut boneless sirloin pork roast into one half-inch slices. Makes about 26 cutlets
2. Pound with a mallet to thin the cutlet out a little
3. In a shallow pan beat 3 eggs and 2 tablespoons of water until well combined
4. In another shallow pan combine:
   • 2 cups seasoned bread crumbs
   • 1 1/2 cup grated Parmesan cheese
   • 1/2 teaspoon garlic powder
   • 1 quarter cup dried parsley flakes
   • 1 teaspoon salt
   • 1/4 quarter teaspoon pepper
5. Dip cutlet into egg wash, then into crumb mixture and thoroughly coat the pork cutlet
6. Place each pork cutlet on wax paper

Fry

1. Coat a large skillet with olive oil and bring to medium-high heat
2. Add cutlets. Don’t crowd
3. Fry about 1 minute or 2 on each side or until golden brown
4. Add more oil as needed, or clean the pan and replace the oil if it gets too brown
5. Place pork cutlets between paper towels until done.

Eat Now or Later

1. Eat right away or you can refrigerate or freeze for later
2. To refrigerate, place each cutlet in a baking dish.  (You can layer the pork cutlets with wax paper in-between each layer)
3. To reheat;
   • Defrost or bring to almost room temperature
   • Place in a baking pan with enough room in the middle for a damp paper towel
   • Place a damp paper towel in the middle of the baking pan
   • Reheat at 350 or until hot  (about 20-30 minutes)

Italian Pork Cutlets

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