Recipes and Stories

10 February 2015: The Universal Cutlet

February 10, 2015

Tags: Cutlets, Breaded Cutlets, Classic Southern Cooking, Classic Italian Cooking, Pork Tenderloin Cutlets

Breaded Cutlets made with Pork Tenderloin. Photography by John Carrington Photography
One of the great universal concepts in Western cookery is the breaded cutlet: a thin slice of meat, beaten thin both to make it uniform and to tenderize it, coated with dry bread crumbs, and fried to a delicate brown. Crackling crisp on the outside, tender and juicy inside, it’s arguably one of the most satisfying ways of giving flavor and panache to cheap and bland cuts of meat or poultry. (more…)