Name: Crispy Lemon-Thyme Pork Cutlets
Total time: 1 h 15 min
Ingredients: 3 slices hearty white sandwich bread , torn into pieces; 1/2 teaspoon dried thyme; 6 teaspoons grated lemon zest; 1/2 cup all-purpose flour; 2 large eggs; 1 pork tenderloin (about 1 pound), trimmed, cut into 4 pieces, and pounded 1/2-inch thick; Salt; 4 sprigs fresh thyme; 1 cup vegetable oil

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 Lemon-Thyme 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. The concentrated nature of dried herbs worked best to flavor the bread crumbs, especially when used in conjunction with lemon zest. For a final layer of seasoning, we infused the oil with thyme and lemon zest before frying the cutlets.

Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground. Bake bread crumbs on rimmed baking sheet until dry, about 20 minutes. Transfer crumbs to shallow dish and stir in 1/2 teaspoon dried thyme and 2 teaspoons grated lemon zest. Spread flour in second shallow dish. Beat eggs in third shallow dish.

Pat pork dry with paper towels and season with salt. One cutlet at a time, coat lightly with flour, dip in egg, and dredge in bread crumb mixture, pressing to adhere.

Heat 1/2 cup oil and 2 sprigs fresh thyme and 2 teaspoons grated lemon zest in large nonstick skillet over medium heat until shimmering. Fry 2 cutlets until deep golden and crisp, about 2 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Discard oil, wipe out skillet, and repeat with remaining oil, fresh thyme, lemon zest, and cutlets. Serve.