Some important pork cutlet content for ya:
, but the plastic bag method works just as well in a pinch. After fishing out the pits, I added unseasoned rice vinegar, salt, and pepper into the bag and let it sit. This adds a slight savory tang to the cherries, but not a full-on pickle sour.
In another plastic bag, I threw in the pork steaks and sealed it, then hammered away. Typically, a meat tenderizer or mallet is ideal, but if it’s been a long week any hard object will do . I used an empty wine bottle. Right as I was starting to worry that my downstairs neighbor would get fed up with the thumping, those beautiful patches of fat started to yield and smooth out. What was once sturdy and tough became softer.
Then it was time to lightly coat the pork in flour, salt and pepper before a light fry. In one bowl, I mixed powdery things: salt, pepper, and flour. In a second bowl, beat eggs and mustard together. In your final bowl,With my spread of bowls in front of me, I turned to get the oil going, but felt the looming reminder of past frying failures:If the oil is too hot, the outside will burn while the inside stays woefully undercooked. If it’s too cold, you’ll get stuck with soggy pork.
Once it was all done, I tried to channel Molly’s plating prowess by carefully arranging fennel fronds like an edible bouquet and sprinkling salt on the cutlet in a brief, soft shower. The result: The cutlet was rich and tender thanks to the smatterings of fat I’d asked the butcher not to shave off. For a bit more boost, I added a swipe of mustard to the side of my plate for prime dipping action.
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