Pan-Fried Pork Cutlets with Orange and Green Olive Salsa
From Cook's Country
For our Pan-Fried Pork Cutlets recipe, we use three-step breading to ensure the coating stuck fast to the meat and cooked up crisp. We dipped each cutlet first in flour, then egg, then the bread crumbs, pressing down on the cutlets to make sure the bread crumbs stuck firmly. We added the cutlets to oil heated until shimmering over medium-high heat, then lowered the heat to medium for thorough browning without risking overcooking the meat. Oranges, olives, parsley, and lemon juice combined to make a decidedly Mediterranean-flavored salsa—a perfect accompaniment for our pork cutlets.
A vibrant orange and green olive salsa adds sparkle to breaded pork cutlets.
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