Main Dishes

Italian Breaded Pork Cutlets - 2005
​​​Recipe courtesy of Minna Krumland

INGREDIENTS
  • 1 whole pork loin -- can use pork chops, steaks, etc. About 3-4 pounds.
  • 1 ½ cups  dry bread crumbs
  • ¾ cup  Romano cheese -- grated
  • ¼ cup  chopped fresh parsley
  • ¼ teaspoon  salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon oregano
  • Eggs
  • Vegetable oil -- for frying

​PREPARATION
Cut pork into ½" medallions, and pound thin. Beat eggs in bowl. Mix bread crumbs, cheese, parsley and spices in separate bowl. Dip medallions in beaten eggs (about 3). Dip in breading and fry in oil until golden brown. Place on paper towels to cool. Serve hot, or at room temperature.
Picture
Italian Breaded Pork Cutlets accompanied by pasta with Nanu's Basil-Garlic Spaghetti Sauce.
​This was a family favorite for years! We used to make them every year on the day before Labor Day to eat while watching the Jerry Lewis Telethon. They're great to snack on all day, or they make an amazing sandwich on Italian bread with a little Miracle Whip!

Can use any kind of lean pork chops or steaks to your liking. Try serving with lemon wedges. Can also make with veal.