Egg-Battered Cutlets
A fragrant, tasty dinner with no extra hassle - a real find! Cutlets are coated in flour, and frying creates a golden crust that keeps the meat juicy. Just choose good-quality meat, and everything will turn out great.
Updated : 27 January, 2026
Easy
About 20 min.
Ingredients
300 grams
Pork tenderloin
2
Eggs
0.5 cup
Wheat flour
50 milliliters
Vegetable oil
to taste
Dry spices
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make pork cutlets in an egg-and-flour batter in a skillet? Prepare the ingredients. Tenderloin works best for cutlets - pork or beef. You can also fry them from turkey or chicken breast; only the cooking time will differ. Breadcrumbs can also be used instead of flour.
Step 2
Rinse the meat and pat it very dry - extra moisture will prevent proper browning. Trim off excess fat, connective tissue, and membranes. Cut the meat into portion pieces. Slice against the grain so the cutlets turn out softer and juicier. Make the pieces fairly thick, since they will be pounded.
Step 3
Pound the meat with a mallet to 1-1.5 cm (about 1/2 inch) thickness. Season with salt and pepper on both sides. Add meat seasonings to taste.
Step 4
Crack the eggs into a rimmed plate. Beat with a fork until smooth, and salt to taste.
Step 5
Heat a skillet well over high heat. Add vegetable oil for frying. Dip the pounded meat into the eggs on both sides, then coat in flour. Place into the hot oil. Don’t crowd the pan - give the pieces space so they brown nicely.
Step 6
Fry the cutlets for 5–10 minutes over medium heat, depending on the type of meat.
Step 7
Flip to the other side. Fry until done - when pierced, the juices should run clear. Transfer the cutlets to a plate. Before the next batch, wash the skillet and pour in fresh oil.
Step 8
Serve the cutlets with any side dish. Enjoy!
Author note
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