30 Minutes or Less!

Fried Pork Cutlets with Winter Kale, Orange and Pomegranate Salad

Frying the cutlets creates a crispy crust, leaving the inside tender and juicy. The salad is full of fall flavors with tangy orange and tart pomegranate seeds, and almonds add some crunch.

Fried Pork Cutlets with Winter Kale, Orange and Pomegranate Salad

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Serves: 4 Total Time: 21 minutes

Ingredients

  • 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

Instructions

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