These extra crispy pork cutlets were excellent! I will definitely be making these again!
- 1 cup Italian style panko breadcrumbs
- 1 egg
- 1 1 lb pork tenderloin, sliced and pounded thin
- 1 T olive oil
- balsamic vinegar for serving
Add panko to a large shallow dish. (I use pie tins). Lightly beat the egg in another large shallow dish. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely.
Heat oil in a heavy large frying pan over medium high heat. Add pork to the hot oil and cook til golden brown and just cooked through, about 4 minutes per side. Drain on paper towel.
Serve pork drizzled with vinegar.