Italian Crispy Pork Cutlets Recipe

1. Prepare the pork loin slices and soak them in milk, if you can for half an hour but at least 15/20 minutes. This step is useful for meats that are usually a bit dry, such as chicken breast and, as in this case, pork loin.
2. In the meantime, prepare the breadcrumbs. For a tasty and crunchy breadcrumbs in perfect Italian style, don't just use stale bread but, if you can, make a mix of bread, breadsticks, taralli or crackers. Place in a food processor and grind on full power for a few minutes until you get your preferred consistency.
3. Place the breadcrumbs on a large plate. Grate the Parmigiano and add it to the bread. Mix the breadcrumbs and Parmigiano cheese well so that they blend evenly. Set aside for the moment.
4. Crack the eggs into a bowl and beat them with a fork. Add a pinch of fine salt.
5. Now drain the meat slices from the milk and dip them one at a time into the beaten eggs.
6. Place the slices in the breadcrumbs and Parmigiano. Press well with your hands so that the breading sticks completely on both sides.

Fry

1. Prepare all the pork loin slices in this way and set aside. Then in a large frying pan heat plenty of vegetable oil. Pan fry your pork cutlets. Cook for about three minutes per side, until they are golden brown and crispy on both sides.
2. Drain the pork cutlets on paper towels to remove excess oil. Then transfer them to a serving dish and serve warm with a few lemon wedges.

Or Bake

1. Bread the pork slices as described in step 5, then arrange them on a baking sheet covered with parchment paper. Drizzle the pork cutlets with a bit of extra virgin olive oil and bake them in a preheated oven at 200°C (390°F) for 25 minutes, turning them halfway through cooking.