Pan-Fried Pork Cutlet

A crisp-fried yet juicy plain pork cutlet is a reliable basis for everyday lunches – quick, simple, and great with almost any side.

1. Pound the pork loin slices lightly, so they are of even thickness and cook up tender.

2. Salt and pepper both sides.

3. In hot oil fry them for 3-4 minutes per side, until they get a nice golden brown crust.

4. At the end put the butter into the pan, and baste the meat with the foaming butter.

5. After a short rest serve it immediately.

Tip: Do not overcook it, or the loin dries out easily – it is finest cooked quickly over a medium-high heat.