Pork cutlets

First, take the pork slices (either fillet or loin) and, if needed, lightly pound them with a meat mallet to make them thinner and more tender. They shouldn’t be too thick, so they cook evenly. Once done, pat them dry with a paper towel — removing moisture will help the coating stick better.

Now prepare everything for the breading. In a deep plate, beat the eggs with a fork. Add a bit of milk (about 2 tablespoons) to make the coating fluffier, and some pepper to taste for extra flavor. Don’t add salt to the egg — you’ll add it only after frying to keep the crust crispy. In another plate, put enough flour to coat all the slices.

Take each piece of meat, dredge it first in the flour so it’s well covered on both sides, then dip it in the beaten egg, letting any excess drip off before setting aside. If you’d like a thicker crust, you can repeat the egg–flour step a second time.

At this point, pour plenty of high-oleic sunflower oil into a large pan and heat it up. The oil should be hot but not smoking — a good trick is to dip the tip of a wooden skewer in: if bubbles form immediately around it, the oil is ready.

Fry the cutlets a few at a time, so the oil temperature doesn’t drop too much. Let them cook for about 3–4 minutes per side, or until nicely golden and crispy. When they’re done, remove them with tongs or a slotted spoon and place them on a plate lined with paper towels.

Only now add the salt, when the cutlets are still hot but already out of the pan — this way the coating stays crispy and doesn’t get soggy.

Serve immediately, piping hot, maybe with a slice of lemon to squeeze on top or a side dish of your choice. A simple recipe that makes everyone happy. Enjoy your meal!