Crispy Bacon-Sage Pork Cutlets
The best method for infusing breaded pork cutlets with big flavor.
Why This Recipe Works
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 Bacon-Sage 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. For a final layer of seasoning, we added rendered bacon fat and sage to the oil before frying the cutlets.
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