Pan-Fried Pork Cutlets with Orange and Green Olive Salsa
Appears in Cook's Country June/July 2005
A brightly flavored, easy meal.
WHY THIS RECIPE WORKS
For our Pan-Fried Pork Cutlets recipe, we use three-step breading to ensure the coating stuck fast to the meat and cooked up crisp. We dipped each cutlet first in flour, then egg, then the bread crumbs, pressing down on the cutlets to make ...