Pork Cutlet

When cooking pork cutlets, individuals often face difficulties around the topics of selecting cutlets, avoiding overcooking to keep them tender and juicy, and adding flavors without overdoing it. A common pitfall is overcooking the cutlet, which makes it tough and dry, defeating the purpose of using cutlets which are tender and quick to cook. Sufficient seasoning is also a concern since cutlets are lean and can taste bland without proper seasoning. To get the best out of your pork cutlets, start by selecting fresh cutlets of even thickness to ensure uniform cooking. Don't rush the pan-frying. Instead, brown them on each side, allow them to cook thoroughly but avoid overcooking. Additionally, marinating the cutlets before cooking can introduce a variety of flavors. When it comes to breaded cutlets, it is important to firmly press the breading onto the cutlets to ensure it sticks well. Using the traditional 'flour, eggs, breadcrumbs' method will give you a crisp and golden crust. Other lesser-known tips include poking small holes in the meat with a fork before cooking, which allows the meat to absorb more of the marinade. Resting your meat after cooking it will also allow the juices to redistribute throughout the cutlet, making it even more tender and juicy.