Frying the cutlets creates a crispy crust while the inside stays tender and juicy. The salad is full of winter flavors with tangy orange and tart pomegranate seeds, and almonds add some crunch. It's an easy dinner that the whole family will love!
Fried Pork Cutlets with Winter Kale, Orange and Pomegranate SaladPrint Grocery List Print Recipe
- 1¼ pounds boneless pork shoulder (Boston butt), fat trimmed to ¼ inch, cut into 4 steaks
- ¾ cup all-purpose flour
- 2 large eggs, room temperature
- 1½ cups seasoned breadcrumbs
- 2 tablespoons cornstarch
- Kosher salt and freshly ground black pepper
- ¾ cup vegetable oil
- Flaky sea salt
- 2 tablespoons fresh lemon juice, plus lemon wedges for serving
Pound pork steaks between 2 layers of plastic wrap to ¼" thick. Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl. Toss breadcrumbs and cornstarch in a third shallow bowl; season with kosher salt and pepper.
Working one at a time, season cutlets with kosher salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat. Lift from bowl, allowing excess to drip off. Coat with breadcrumb mixture, pressing to adhere.
Heat vegetable oil in a large skillet over medium-high. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 3 minutes per side.
Transfer to a wire rack; season with sea salt and a drizzle of lemon juice.