Ingredients
6 pork cutlets (1 1/2 pounds)
kosher salt and freshly ground pepper
1 c. panko (Japanese bread crumbs)
1/2 c. freshly grated Parmigiano-Reggiano cheese (2 ounces)
1/4 tsp. dried oregano
tsp. freshly grated nutmeg
1/2 c. all-purpose flour
2 eggs
olive oil
Lemon wedges
Preparation
Step 1Season the cutlets with salt and pepper. In a shallow bowl, mix the panko with the cheese, oregano and nutmeg. Put the flour and eggs in 2 shallow bowls. Line a baking sheet with paper towels. Dredge the cutlets in the flour, tapping off the excess, then dip them in the eggs, allowing any excess to drip back into the bowl. Finally, coat the cutlets with the panko mixture, pressing to help the crumbs adhere.Step 2In each of 2 large skillets, heat 1/2 inch of olive oil until shimmering. Add the cutlets to the skillets and fry over high heat, turning once, until crisp, golden brown and cooked through, about 4 minutes total. Drain the pork on paper towels and serve at once with lemon wedges.Step 3Serve With: Tomato salad.Step 4Wine Recommendation: These pork cutlets pair well with a light red that won’t overwhelm the dish but has enough structure to complement the Parmesan in the crust. A Bardolino from Italy’s Veneto, such as the bright-berried 2006 Cavalchina, is a good choice.
