Ingredients

How to make it

  • Have the butcher roll the meat out or pound them with a meat mallet. See Photo
  • Dredge the cutlets in flour. See Photo
  • Heat an iron (or other large) skillet to high temp but not smoking.
  • Arrange the cutlets in the skillet, with just enouth oil to coat the bottom, so they just touch together.
  • Fry for 2-3 minutes per side until browned and done.
Too Thick? Pound em!   Close
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Reviews & Comments 9

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  • dugger 4 years ago
    It is amazing how many of us had similar cutlets as children. The "cutlet" has been around for years and years. My guess is that it started as a way to tenderize less desirable cuts of meat then graduated to using loin cuts as a base. Any way you slice it is ok with me. Thanks for the interest and comments.
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    " It was excellent "
    chef_irish ate it and said...
    YUMMY - When's Supper?
    This Would Go Great with Some Stewed Tomatoes Over Rice and My Famous Green beans!
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    " It was excellent "
    valinkenmore ate it and said...
    Another great one!
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    " It was excellent "
    debbie919 ate it and said...
    Grew up on these, have to make them up here, that's one I haven't tried on them yet...^5 =)
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    " It was excellent "
    elgourmand ate it and said...
    Hay Dugger: My Grannie used to call these Chicken Fried Pork Chops. Thanks for the post cause I haven't thought about them in years. Sometimes we just get all caught up in international stuff with spices and such and forget just how good some of the old dishes used to taste with just a bit of salt and pepper. Okay, I know you say Pork Cutlets and I said Pork Chops and they aren't the same. I ain't sure Grannie knew what cutlets were. I won't get cutlets here (no Walmart)so will have to us Pork Chops (hard to get but maybe)or Lamb Chops which are everywhere cause New Zealand is just down the road; sorta.
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  • tnacndn 4 years ago
    Sounds really good Doug. Glad you defined cutlet,I really wasn't sure what it was.
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  • tnacndn 4 years ago
    Sounds really good Doug. Glad you defined cutlet,I really wasn't sure what it was.
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  • dugger 4 years ago
    Cutlet, according to the dictionary is any thin boneless cut of meat. Most of us think of it as either pork or veal.

    The breading (crust) is also a variant. This is the way we prepare ours.

    Normally, if you ask your butcher or the guy at Kroger, they will do this for you. They take a boneless loin chop and run it through the tenderizer a couple of times. This last trip it was not thin enough. So we pounded the chit out of it.
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  • dugger 4 years ago
    In line with my recent movement I offer this simple old recipe. Actually it hardly qualifies as recipe. It is too dumb. simple. even I can do it with a caveman as my assistant.
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