The perfect pork loins mastery: Secrets to perfect juicy & crispy cutlets

Pork loins have graced our tables for generations. However, not everyone knows how to prepare it so that it is both juicy on the inside and crispy on the outside. Today, I will share my tried-and-tested recipe that ensures your cutlets will always be a success.

Pork loin cutlets are a classic dish that has reigned on our tables for years. Although preparing this simple dish does not require special skills, the secret to perfect cutlets lies in the details. It is valuable to know a few proven tricks to achieve tender and juicy meat that melts in your mouth while maintaining a crispy coating. What can you do so that everyone asks for your cutlet recipes? Here are a few simple but effective rules that will allow you to prepare cutlets like you’ve never tasted before!

Proper meat preparation is key to success. Marinating pork in milk is a simple but highly effective way to get tender and juicy cutlets.

Milk:

    
• Softens the meat: The enzymes in the milk make the meat fibres more tender.
• Neutralizes unpleasant smells: If the meat has a slightly specific smell, the milk will neutralize it.
• Adds moisture: This ensures the cutlets do not dry out during frying.

Ingredients:

            
• 1 pound of boneless pork
• 2 cups of milk
• 1 onion
• 2 eggs
• bread crumbs
• oil or lard
• salt, pepper

Preparation:

1. Marinating: Cut the pork into cutlets, put them in a bowl, and pour milk over them. Add sliced onion. Cover with plastic wrap and refrigerate for at least 2-3 hours, preferably overnight.
2. Breading: Pat the cutlets dry with a paper towel. Season with salt and pepper. Then coat in flour, dip in beaten eggs, and coat in bread crumbs.
3. Frying: Heat the fat in a pan and fry the cutlets until golden brown.

A few additional tips:

• What kind of breadcrumbs should you use? You can use traditional bread crumbs or panko, Japanese bread crumbs that give the cutlets a unique crispiness.
• Spices: In addition to salt and pepper, you can add other spices to the breading, such as sweet paprika, granulated garlic, or Herbes de Provence.
• Oil temperature: The oil should be well-heated but not too hot so the cutlets do not burn on the outside and remain juicy inside.
• Resting: Place the cutlets on a paper towel to drain excess fat after frying.

Preparing juicy and crispy pork loin cutlets is not tricky. Just follow a few simple rules and spend some time marinating the meat. Your cutlets will always be successful and delight all household members.