Crispy Pork Cutlets with Buttered Noodles
By America's Test KitchenPublished on November 13, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
5 slices hearty white sandwich bread, torn into pieces½ cup all-purpose flour 2 large eggs 2 tablespoons Dijon mustard 8 boneless pork cutlets (3-4 ounces each), about ¼ inch thickSalt and pepper ½ cup vegetable oil 6 ounces egg noodles (about 4 cups)4 tablespoons unsalted butter, cut into pieces½ cup chopped fresh parsley leaves
Instructions
- Bring 4 quarts water to boil in large pot. Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground; transfer to shallow dish. Place flour in second shallow dish. Beat eggs with mustard in third shallow dish. Pat pork dry and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg mixture, and then dredge in bread crumbs, pressing to adhere.
- Heat 1/4 cup oil in large nonstick skillet over medium-high heat until just smoking. Fry half of cutlets until deep golden and crisp, about 3 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Wipe out skillet and repeat with remaining oil and cutlets.
- Meanwhile, add 1 tablespoon salt and noodles to boiling water and cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and return to pot. Add butter, parsley, and reserved pasta water to pot and toss until butter is melted. Transfer noodles to serving platter and top with cutlets. Serve.
Time
30 minutesYield
Serves 4Ingredients
5 slices hearty white sandwich bread, torn into pieces
½ cup all-purpose flour
2 large eggs
2 tablespoons Dijon mustard
8 boneless pork cutlets (3-4 ounces each), about ¼ inch thick
Salt and pepper
½ cup vegetable oil
6 ounces egg noodles (about 4 cups)
4 tablespoons unsalted butter, cut into pieces
½ cup chopped fresh parsley leaves
Ingredients
5 slices hearty white sandwich bread, torn into pieces
½ cup all-purpose flour
2 large eggs
2 tablespoons Dijon mustard
8 boneless pork cutlets (3-4 ounces each), about ¼ inch thick
Salt and pepper
½ cup vegetable oil
6 ounces egg noodles (about 4 cups)
4 tablespoons unsalted butter, cut into pieces
½ cup chopped fresh parsley leaves
Ingredients
5 slices hearty white sandwich bread, torn into pieces
½ cup all-purpose flour
2 large eggs
2 tablespoons Dijon mustard
8 boneless pork cutlets (3-4 ounces each), about ¼ inch thick
Salt and pepper
½ cup vegetable oil
6 ounces egg noodles (about 4 cups)
4 tablespoons unsalted butter, cut into pieces
½ cup chopped fresh parsley leaves
Why This Recipe Works
If they're not cooked properly, pan-fried breaded pork cutlets can be both tough and greasy. We wanted a recipe that produced tender, well-seasoned pork cutlets with a crisp, golden breading. Paired with buttered noodles, this crispy pork cutlets recipe is the perfect 30-minute meal. We prefer the fresh taste of homemade bread crumbs, but store-bought bread crumbs can also be used. We think egg noodles complement this dish nicely, but other pasta varieties will work just as well.
Instructions
- Bring 4 quarts water to boil in large pot. Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground; transfer to shallow dish. Place flour in second shallow dish. Beat eggs with mustard in third shallow dish. Pat pork dry and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg mixture, and then dredge in bread crumbs, pressing to adhere.
- Heat 1/4 cup oil in large nonstick skillet over medium-high heat until just smoking. Fry half of cutlets until deep golden and crisp, about 3 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Wipe out skillet and repeat with remaining oil and cutlets.
- Meanwhile, add 1 tablespoon salt and noodles to boiling water and cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and return to pot. Add butter, parsley, and reserved pasta water to pot and toss until butter is melted. Transfer noodles to serving platter and top with cutlets. Serve.
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