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Country Fried Pork Cutlets
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Country Fried Pork Cutlets

40 minServes 4Nutri-Score D€€
from @chambersandcharm49 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • pork cutlets (thin, tenderized)Meat4 pieces
  • buttermilkDairy240 ml
  • eggs (beaten)Dairy2 pieces
  • Creole seasoningSpices10 g
  • onion powderSpices5 g
  • garlic powderSpices5 g
  • saltSpices6 g
  • black pepper (ground)Spices3 g
  • seasoned flour (Kentucky Colonel style)Pantry200 g
  • lard (or vegetable oil, for frying)Other300 g
  • bacon grease (for extra flavor)Other30 g

per serving

Nutrition

644kcal

Carbs
36 g
Proteins
26 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Frying pan
  • Baking tray
  • Cooling rack
  • Oven
  • Tongs

step by step

Method

  1. Season the buttermilk and egg wash

    • Whisk the buttermilk and eggs in a bowl.
    • Season with Creole seasoning, onion powder, garlic powder, salt and pepper and mix well.
    Step 1

  2. Soak the pork cutlets

    • Separate the cutlets slightly and place them in the seasoned buttermilk mixture.
    • Make sure the milk coats every cutlet so they turn out tender.
    Step 2

  3. Heat the frying fat

    • Melt the lard or vegetable oil in a pan to about half an inch deep.
    • Add the bacon grease for extra flavor and heat until hot.
    Step 3

  4. Dredge the cutlets in flour

    • Pour off some of the buttermilk from the cutlets.
    • Add the seasoned flour and mix so it absorbs the buttermilk and coats the cutlets.
    Step 4

  5. Fry the cutlets

    • Place the coated cutlets in the hot grease.
    • Fry for a few minutes until golden on one side, then flip and fry the other side the same way.
    Step 5

  6. Keep the cutlets warm

    • Transfer the fried cutlets to a metal rack set on a baking sheet.
    • Keep them warm in the oven at 250 °F (120 °C).
    Step 6
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