Cutlets can be made from any type of meat, but to ensure they don’t turn out tough, you should slice the meat against the grain into small, flat pieces about 1 to 1.5 centimeters thick. Pound the meat on both sides, flipping it twice. A convenient way to do this is by wrapping the cut piece in plastic wrap or placing it in a plastic bag (this keeps your workspace and tools clean). The cutlets should be thin but not translucent—otherwise, the meat will be hard to chew. When frying pork, it’s best to do it in batches, placing 2 to 3 cutlets in the pan at a time. As a side dish for fatty pork, avoid serving fried potatoes, especially French fries—even mashed potatoes in this combination can be a heavy burden for your stomach and waistline. Instead, serve grilled vegetables (like zucchini, eggplant, and bell peppers) or stewed or pickled cabbage alongside the pork cutlet. A harmonious sauce for pork would be made with sour apples and honey.
Ingredients: pork tenderloin – 500 g; flour – 150 g; eggs – 2; a mixture of spices (khmeli-suneli) – 1 tsp; ground coriander – ½ tsp; ground black pepper – to taste; paprika – a pinch; salt – to taste; vegetable oil (for frying) – 1–2 tbsp.
Pound the pork tenderloin and rub it on both sides with a mixture of salt and black pepper.
In a bowl, beat the eggs, then add paprika, khmeli-suneli, and coriander. Mix well.
Pour flour onto a flat plate.
Dip each cutlet into the beaten eggs and then coat it in flour.
Place the cutlets in a pan with heated oil and fry them on high heat for 10 seconds on each side. Then reduce the heat and continue cooking the cutlets until they are golden brown (about 3–4 minutes on each side). Pork needs to be cooked more thoroughly than beef: the meat fibers should be completely cooked through.
Life Hack
Not all cooks understand why cutlets curl up in the pan. This happens because the internal fat begins to melt and leak out when heated. The fibers contract, causing the pork cutlet to curl. To prevent this, you should trim the layer of fat from the meat with a sharp knife beforehand.