Let’s Cutlet

Berkshire Pork—-the best of the pork world and that’s not just me talking….The Food Network Chef’s kinda like it too.  Berkshire pork was one of the basket ingredients on the show Chopped.  You can see it featured on some of the top restaurant menu’s.

One of my favorite cuts is the Pork Cutlet—-it is cut from the loin muscle like the pork chops.  It is sliced thin and can be used in a variety of recipes from the basic fried cutlet to Wienerschnitzel.  Here is my favorite way to serve our Pork Cutlets.



  • 2 dishes, one for the flour mixture and one for the egg/milk mixture
  • tongs
  • skillet
  • plate to transfer cooked cutlets
  • paper towels to line the plate


  • 1 pack of Thames Farm Pork Cutlets
  • 1 cup flour
  • 1 Thames Farm egg
  • 1/2 cup milk
  • Onion Powder
  • Salt
  • Pepper
  • Lard (if you want gravy)  otherwise Peanut Oil or Canola

To get started you want to assemble your flouring station.  In one of your dishes add the flour and season with the salt, pepper and onion powder (about 1/2 teaspoon each.  In the other dish crack your egg and add milk and stir to combine and season the egg mixture with salt and pepper..

After your station is assembled you can start the cutlets.  Season them with salt and pepper.  Dip into the flour mixture, then into the egg mixture then back into the flour mixture—make sure you shake between each step to get off excess.

Heat your skillet to medium high and add in enough lard or oil to cover the bottom of the skillet.  Fry each cutlet 3-4 minutes per side or until golden brown.  Tip–don’t crowd the pan, you don’t want the cutlets touching each other.

Transfer as they are cooked to a paper towel covered platter and keep warm.

I served our with mashed potatoes, gravy I made from the drippings and butter peas.

Leftovers were turned into egg and cutlets on  English muffins.

Hope you will try them!!  Nothing better.

Farmer Amy

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