Posted by: marthabernie | October 30, 2013


I got this recipe from a friend who makes these pork cutlets all the time.


3 eggs

1/4 cup flour

salt and pepper

2 pounds baking potatoes

1 pound boneless pork loin, sliced into four cutlets pounded 1/4 inch thick

1/2 cup vegetable or olive oil

3 slices bacon

1 clove garlic, minced

1 – 10 oz box frozen peas, thawed

1 cup applesauce

In a shallow bowl, beat the eggs with a fork.  In a second bowl, mix the flour with 1/4 teaspoon each salt and pepper.  Using a box grater or food processor with a shredding disk, shred the potatoes.  Working in four batches, wrap the potatoes in a clean kitchen towel and squeeze out as much moisture as possible; transfer to a large bowl.  Season with 1 teaspoon salt and 1/4 teaspoon pepper.

Working with one cutlet at a time, dredge in the flour, shake off excess, dip in the egg, then press the shredded potato onto both sides of the cutlet to coat.  Repeat with remaining cutlets.  In a large heavy skillet, heat the oil over medium-high.  Fry 2 cutlets, turning once, until the potatoes are crispy and brown, about 8 minutes.  Drain the cutlets on a paper towel and tent with foil to keep warm.  Repeat with the remaining 2 cutlets.

Wipe the skillet clean and cook the bacon over high heat until crisp; transfer to a plate.  Discard all but one tablespoon bacon fat from the skillet.  Add the garlic and cook over medium high heat, one minute.  Add the peas and cook until hot, about 3 minutes.  Roughly chop the bacon and stir it into the peas; season.  Serve the cutlets with the peas and applesauce.

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