Breaded pork cutlet: Why keeping the bone in makes a difference
Although breaded pork cutlet with bone is an increasingly rare item on some home menus, it is worth sometimes choosing this version. Why is this version of breaded pork cutlet my favourite? And how to prepare it? I'll explain everything right now!
28 September 2024 16:31
This article should begin with an honest statement that breaded pork cutlet with bone is a more challenging version of the same dish without the bone. Why? If you've ever prepared this dish, you may have noticed that breaded pork cutlet cooked with the bone often doesn't cook evenly. There's no deep philosophy behind it—it's just the nature of the dish. That's why, when frying this meat, you should use a certain trick, which I will return to in the recipe.
The perfect cutlet: Crispy on the outside, tender and juicy inside
Breaded pork cutlet with bone also has its advantages. It is obviously cheaper, and according to many fans of this dish, its taste simply surpasses the "ordinary breaded pork cutlet." The reason for this impression is naturally the presence of the bone, or more precisely: the marrow contained within it. Some chefs I know insist that this element is very important because it is a flavour carrier for the entire dish. I have to admit that I agree with this judgment.
Of course, aside from the bone itself, when choosing meat for breaded pork cutlets, I always check if the product of interest has other necessary features. Besides the smell, which should be delicate, almost neutral, I always pay attention to the colour of the meat. The best meat will be pinkish and slightly shiny. I never choose meat that appears dull. I also avoid meat whose fat veins have turned yellow or grey.
Breaded pork cutlet with bone – how to make it?
Ingredients:
- 4 breaded pork cutlets with bone (each cutlet should weigh around 170 grams),
- salt,
- pepper,
- 2 eggs,
- bread crumbs,
- flour,
- oil for frying.
Preparation:
- Trim any tendons from the cutlets and remove any larger pieces of fat, leaving the smaller pieces.
- Make several cuts in the meat near the bone: this is my way to ensure even frying with the rest of the pork.
- Now the breaded pork cutlet goes under the meat mallet.
- Season the prepared meat with salt and pepper, then coat in flour, egg, and bread crumbs.
- Fry on both sides in hot oil. Before removing the cutlets from the pan, pierce the meat near the bone. If no juice comes out, it means the dish is ready.
