Breaded Pork Cutlet with Fries and Mustard

Ingredients

• 4 piece pork cutlets
• ½ cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 4 medium potatoes
• 1 cup vegetable oil
• 4 tbsp mustard
• 1 whole lemon

Instructions

1. 1

   Cut the 4 potatoes into thin fries and soak in cold water for 10 minutes. Pat dry thoroughly with a clean towel.

2. 2

   Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering, about 3 minutes. Test with a breadcrumb—it should sizzle immediately.

3. 3

   Fry the potatoes in batches, without crowding, until golden and crisp, about 6-8 minutes per batch. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.

4. 4

   While fries cook, pound the 4 pork cutlets to 1/4 inch thickness. Set up three shallow dishes: 0.5 cup flour, 2 beaten eggs, and 1 cup breadcrumbs.

5. 5

   Dredge each cutlet in flour, dip in egg, then press into breadcrumbs to coat evenly. Shake off excess.

6. 6

   In a clean skillet, heat 2 tbsp of the oil over medium-high. Cook the cutlets in batches until golden brown and cooked through, about 3-4 minutes per side. Do not crowd the pan.

7. 7

   Serve the cutlets with fries, a lemon wedge, and a generous spoonful of mustard on the side.

Tools you’ll need

• Large skillet
• Shallow dishes
• Tongs
• Slotted spoon
• Paper towels

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