Crispy Pan-Fried Pork Cutlets

Ingredients

• 1.5 lbs pork loin
• 1 cup bread crumbs
• 1 large egg
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil
• Lemon wedges (optional, for serving)

Steps

1. 1

   Slice the pork loin crosswise into 1/2-inch thick medallions, then place each slice between two pieces of plastic wrap and pound with a mallet until about 1/4-inch thick.

2. 2

   Set up a dredging station: place flour on one plate, whisked egg in a shallow bowl, and bread crumbs seasoned with salt and pepper on a second plate.

3. 3

   Dip each pork cutlet first in flour (shaking off excess), then in the egg (letting excess drip off), and finally press firmly into the bread crumbs to fully coat both sides.

4. 4

   Heat vegetable oil in a large skillet over medium-high heat until shimmering.

5. 5

   Carefully place 2-3 cutlets in the hot oil (do not overcrowd) and fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature 145°F).

6. 6

   Remove cooked cutlets to a wire rack set over paper towels to drain excess oil, then serve immediately, optionally with lemon wedges.