Milan Pork Cutlet
This simple but delicious recipe uses tender pork chops coated in a spiced panko bread mixture that delivers a crispy and juicy piece of pork that is hard to beat. This recipe can be easily modified to incorporate your favorite spices and flavors.
- Plastic Wrap
- Meat Mallet
- 4 each Pork Chop 6- 8oz. per pork chop (3/4 inch- 1 inch thick)
- 2 each Large Egg
- 1 cup Panko Bread Crumbs
- 15 turns Black Pepper, freshly cracked
- 1 tsp Kosher Salt
- 1/8 tsp Ground Cayenne Pepper
- 1 tsp Garlic Powder
- 1/2 cup All Purpose Flour
- After trimming away any excess fat, place each pork chop between 2 pieces of plastic wrap. Using a kitchen mallet, pound the pork chops until they are roughly a 1/2 inch thick. Remove the plastic wrap and set the pork chops aside.4 each Pork Chop
- In a medium-sized mixing bowl, combine the panko, garlic powder, kosher salt, and cayenne powder. Mix until well combined.1 cup Panko Bread Crumbs, 1 tsp Kosher Salt, 15 turns Black Pepper, freshly cracked, 1 tsp Garlic Powder, 1/8 tsp Ground Cayenne Pepper
- Add the prepared bread crumbs, beaten eggs, and flour to 3 separate bowls. To bread the pork chops, start by first coating them in flour, followed by the egg, then the bread crumbs. Gently press the pork chops into the bread crumbs to ensure an even coating.2 each Large Egg, 1/2 cup All Purpose Flour
- Preheat the Typhur Dome to 400°F/205°C. (Around 5 minutes）
- After preheating, carefully place the breaded pork chops in the cooking tray. Lightly coat each breaded pork chop with vegetable spray. Return the cooking tray.
- Cook the pork chops.Temperature: 400 °F Time: 4 minutes
- Using a pair of tongs, carefully flip the chops and return the tray.
- Finish cooking.Temperature: 400 °F Time: 4 minutes
- Using a pair of tongs, carefully remove the pork chops from the Typhur Dome to a plate or serving tray.
- This versatile recipe can be enjoyed on its own, smothered in a flavorful gravy or tomato sauce, or made into a delicious katsu sandwich.
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