These cutlets are made for days when you want something hearty but still tender. The goal here isn’t crispness alone — it’s meat that stays juicy inside, coated in a soft, savory layer that protects it while cooking.
Ingredients
- Pork loin cutlets, gently flattened
- Eggs
- Yellow onion, finely chopped
- Semi-hard cheese, grated (you can swap cheese for mozzarella if you prefer it milder)
- All-purpose flour
- Salt and freshly ground black pepper
- Neutral oil or clarified butter for frying
Optional
- A pinch of dried herbs (thyme or marjoram)
- Mustard (very small amount, for depth)
Instructions
- Start with the topping, not the meat. Mix eggs, onion, cheese, salt, pepper, and herbs in a bowl. The mixture should be loose, not thick.
- Prepare the cutlets. Season the pork lightly on both sides, then dust with a thin layer of flour.
- Heat the pan well. Add oil and wait until it’s hot but not smoking.
- Seal first. Place the cutlets in the pan and cook briefly on one side until lightly golden.
- Flip and top. Turn the cutlets over and spoon the egg-cheese mixture on top.
- Lower the heat. Cover the pan and let everything cook gently until the topping sets and the meat stays juicy.
- Rest briefly, then serve while still hot.
Typical Mistakes to Avoid:
- Frying on high heat for too long — this dries the meat.
- Pressing the cutlets while cooking.
- Making the topping too thick, which prevents even cooking.
More ideas: Smooth Green Asparagus Soup with Sprouts & Fresh Cheese, Crispy Bacon, Soft Eggs & Creamy Avocado, S’mores-Style French Toast
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