Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Breaded Pork Cutlets with Caraway and Dill
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.
4
Servings
30 minutes
Ingredients
-
¼
cup all-purpose flour
-
1½
cups panko breadcrumbs
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT