Thin sliced boneless porkloin cutlets are coated in seasoned flour, eggs and buttermilk, and Locatelli Panko breadcrumbs and fried to a crispy golden brown.
- 10 Thin sliced boneless porkloin cutlets
- 3 eggs
- 1/2 cup of buttermilk
- Garlic powder, for seasoning the flour, egg mixture, and Panko breadcrumbs
- Paprika, for seasoning flour and Panko breadcrumbs
- Sea salt and pepper
- Locatelli Romano Cheese, grated, for seasoning Panko breadcrumbs
- Fresh Italian Parsley, for garnish
- 1 cup of flour, seasoned with garlic powder, paprika, salt and pepper
- 2 cups of Panko breadcrumbs, seasoned with garlic powder, paprika, Locatelli cheese, salt and pepper
- Avocado oil for frying
- Beat together egg and buttermilk and season with garlic powder, salt, and pepper.
- Season the flour with garlic powder, paprika, salt, and pepper. Place in a shallow dish.
- Season the Panko breadcrumbs with garlic powder, paprika, Locatelli Romano cheese, salt, and pepper. Place in a shallow dish.
- Sprinkle the pork loin cutlets with sea salt.
- Using tongs, dip each cutlet into the seasoned flour, then the egg mixture, and then the Panko bread crumb mixture. Put each coated cutlet on a platter.
- Heat the oven on the warm setting.
- Add the avocado oil to the cast iron skillet. Heat oil on medium high. To test when the oil is hot enough, I add a Panko breadcrumb or two to the pan. If it starts to fry up then the oil is ready to fry the cutlets.
- Place each cutlet in the pan, do not overcrowd the pan, I fried four cutlets at a time in my skillet. Flip the cutlets over once they are golden brown on the one side. Once the cutlets are brown on the second side, remove them from the pan. Have a parchment lined tray ready to keep your cutlets warm in the oven while you fry the remaining cutlets.
- Season the hot pork cutlets with sea salt and garnish with fresh torn Italian parsley.