Pork Cutlets with Celery Salad Relish
A refreshing relish adds zest to fried pork cutlets.
- 8 thin boneless pork loin chops (1 1/2 pounds)
- Salt and pepper
- Flour, for dredging
- 2 large eggs
- 4 small ribs celery from the heart
- 1 cup plain breadcrumbs
- 1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)
- 1/2 seedless cucumber or 2-3 kirby cucumbers, chopped
- 2 small ripe tomatoes, seeded and diced
- 1 small red onion, chopped
- 1/2 cup flat leaf parsley, divided
- 2 lemons, divided
- Extra virgin olive oil (EVOO), for frying, plus 1 tablespoon
Pre-heat the oven to 250˚F.
Pound out the pork loin chops between plastic to 1/8-inch thick. Season the chops liberally with salt and pepper.
Place a cooling rack over a baking sheet and place in the oven. Arrange three shallow dishes. Place about a cup of flour on the first dish to dredge the chops. Beat the eggs with a splash of water in the second dish.
Chop the greens off the top of the celery and add them to a food processor with the breadcrumbs, half the parsley and the cheese and pulse chop to combine. Pour the breadcrumb mixture into the third dish.
Chop the celery and combine with the chopped cucumbers, diced tomatoes, red onion, remaining parsley, juice of 1/2 lemon, about 1 tablespoon EVOO and salt and pepper, to taste. Cut the remaining lemon into wedges.
Heat a thin layer of EVOO in a large skillet over medium heat. Season the chops with salt and pepper, then coat them in the flour, then egg and then the breadcrumb mixture. Fry in two batches until deep golden in color, 3-4 minutes on each side. Keep the chops crisp in the oven and repeat.
Serve the chops with the relish on top and wedges of lemon alongside.