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Crispy Lemon-Thyme Pork Cutlets

From

April​/May 2008

The appeal of tender, crispy, golden brown breaded pork cutlets is easy to see, but there are only so many times you can eat them plain or in a sandwich. We wanted a pork cutlets recipe that dressed them up with interesting flavors. Instead of using thin-cut pork chops in our Crispy Lemon-Thyme Pork Cutlets recipe, our tasters preferred the tender cutlets made from pounding slices of pork tenderloin to an even thickness. Store-bought bread crumbs made our pork cutlets taste sandy and dry. Making homemade bread crumbs from white sandwich bread and then toasting them in the oven gave the breading a fresh taste and crunch. The concentrated nature of dried herbs worked best to flavor the bread crumbs, especially when used in conjunction with lemon zest. For a final layer of seasoning, we infused the oil with thyme and lemon zest before frying the cutlets.

Serves 4

Ingredients

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