Most meats are quite flavorful all by themselves. However, some meats, such as pork, lose some of their flavor when cooked at high heats, such as roasting, frying, or pan searing. One way to help pork retain its flavor, and add some outside seasoning, is to coat pork with breading. Breading can take many forms, depending on the style of pork cutlets you are making and how crispy you like them. While cutlets are often pan fried, baking in an oven works just as well.
Set up a breading station using bowls or pie plates. Pour the breading of choice, such as flour, breadcrumbs, crackers, cornflakes and corn meal, into a large bowl. Mix the breading with seasonings, which can include salt, ground black pepper, ground cayenne pepper, sage, thyme, onion powder, or garlic powder. Mix the breading mixture well using a whisk. Pour about half of the mixture into another bowl or pie plate.
Mix an egg and an equal amount of water or milk in another bowl or pie plate. Rinse the pork cutlets under cool running water and pat them dry with paper towel.
Preheat oven to 400 degrees Fahrenheit. Bread the pork cutlets by dredging in one container of breading mixture. Dunk the pork cutlet into the egg mixture, then dredge into the other container of breading, making sure to coat the pork cutlet fully. Place the pork cutlet on a wire rack for a few minutes to allow the breading to adhere. Repeat the breading process for all remaining pork cutlets.
Line a baking sheet with aluminum foil or use a silicone baking mat. Place the breaded pork cutlets onto the baking sheet.
Place the baking sheet into the oven and bake for 10 minutes. Remove the baking sheet from the oven and turn the pork cutlets using tongs.
Place the baking sheet back into the oven and cook for another 5 to 10 minutes or until an instant-read thermometer inserted into the thickest part of the cutlets reads 145 F.
Remove the baking sheet from the oven. Remove the breaded pork cutlets from the baking sheet and allow to rest for at least 3 minutes to allow for carryover cooking and to let the inner juices redistribute.
Based in Virginia Beach, Mark S. Baker has been working in editorial for more than 20 years. He has served as a writer and editor for publications such as the "Houston Post," "Boca Raton News" and "Interactive Week," among others. Baker also has a culinary arts degree from Johnson & Wales University and has his own catering business.
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