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1. In a pan or cast iron skillet, heat canola oil over medium heat. You will need enough canola oil to shallow fry – about 1/8 inch of oil evenly spread out over the pan.
2. When the oil begins lightly smoking, carefully place the breaded pork cutlet in the pan. The oil is not hot enough if it is not lightly smoking and will cause the bread crumbs to stick to the pan. Allow the pork to cook on each side for 3-4 minutes. To get an even golden crust, it is important to carefully lift and reposition the cutlet every 30 seconds.
3. When both sides are golden brown, remove the pork cutlet from the pan and place on a wire rack to cool for 2-3 minutes. We recommend serving the cutlet warm with a squeeze of lemon or under an arugula salad with shaved Parmigiano Reggiano.
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