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Foraging with Alexis Nikole Nelson.
To achieve an ultra-crisp crust on these cutlets, we opt for the classic combination of flour, egg and panko (Japanese-style breadcrumbs). Our cut of choice for pork cutlets is tenderloin because it is easily pounded to an even thinness and its texture is dependably tender. But to add flavor to mild-tasting pork tenderloin, we generously season the panko with caraway and dill, as well as with salt and pepper. Serve with greens or potato salad, or make them into sandwiches.
cup all-purpose flour
cups panko breadcrumbs
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