Chicken breast is originally intended to be used in this recipe. But the author, Amanda Hesser of The Essential New York Times Cookbook, suggested that pork and veal cutlets will do just fine and they’ll cook more quickly.
I gave it a try without doing the last step. Top it up with thin spaghetti in Alfredo sauce with mushrooms and chopped onions. It satisfied two hungry people all right.
Serves 4 (use the recipe as a guide)
4 pieces of pork cutlets
Salt and freshly-ground black pepper
2 tbsp all-purpose flour
1 large egg
2 tbsp water
1 cup coarse fresh bread crumbs
1/4 cup freshly grated Parmesan cheese
2 tbsp corn, peanut, or vegetable oil
4 tbsp unsalted butter
1 tbsp finely chopped tarragon
2 tbsp fresh lemon juice
1. Cut away any traces of fat from the pork cutlets. Sprinkle each with salt and pepper. Put the flour in a shallow dish. Dip the cutlets in the flour. Coat well, and shake off the excess.
2. Combine the egg with the water and salt and pepper to taste in another shallow dish and beat to blend. Combine the bread crumbs with the Parmesan cheese in a third dish and blend.
3. Dip the cutlets in the egg mixture, coating thoroughly. Drain off excess. Dip the pieces in the bread crumb mixture, also coating thoroughly. Pat the pieces lightly with the sides of a large knife to make the crumbs adhere.
4. Heat the oil in a large skillet, preferably nonstick, over medium-high heat. Add the cutlets and cook until golden brown on one side, 3 to 4 minutes. Turn and cook for 2 to 3 minutes, or until golden brown on the second side.
5. Transfer the cutlets to a warm platter; pour off the fat, if there is any, from the skillet. Add the butter and cook until bubbling. Add the tarragon and lemon juice; blend. Pour the sauce over the cutlets.