Fried Pork Cutlets

Golden, Tender, and Unhurried

There is something quietly triumphant about a well-made fried cutlet. The process is almost meditative — the patient dredging, the soft press of crumbs into meat, the slow sizzle as it meets the oil. It's a dish that rewards attention without demanding complexity. My grandmother made something like this on Sunday afternoons, and the smell alone could pull the whole house into the kitchen. Served simply, with a good marinara pooled alongside, it becomes the kind of meal that doesn't need explaining. It just satisfies.

Ingredients

• 1 pound pork, thin cutlets
• 3/4 cups flour
• 3 eggs, beaten with 2 tablespoons water
• 1 cup Alessi Italian Style Seasoned Bread Crumbs
• Vigo Olive Oil, for frying
• 1 jar Alessi Smooth Marinara Sauce

Instructions

1. Place flour, eggs and bread crumbs in three shallow dishes.
2. Dip cutlets in flour, then egg wash, then dredge in breadcrumbs.
3. Heat enough olive oil to cover the bottom of a large skillet over medium heat.
4. In batches, fry cutlets in hot oil until golden, about 3-4 minutes on each side.
5. Add more oil as needed.
6. Drain on paper towels.
7. Serve with warm marinara as a dipping sauce.
8. Note: Pork can be substituted with thin cutlets of chicken or veal.