Breaded Pork Cutlet with Fries and Mustard

Step 1

Cut the 4 potatoes into thin fries and soak in cold water for 10 minutes. Pat dry thoroughly with a clean towel.

Step 2

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering, about 3 minutes. Test with a breadcrumb—it should sizzle immediately.

Step 3

Fry the potatoes in batches, without crowding, until golden and crisp, about 6-8 minutes per batch. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.

Step 4

While fries cook, pound the 4 pork cutlets to 1/4 inch thickness. Set up three shallow dishes: 0.5 cup flour, 2 beaten eggs, and 1 cup breadcrumbs.

Step 5

Dredge each cutlet in flour, dip in egg, then press into breadcrumbs to coat evenly. Shake off excess.

Step 6

In a clean skillet, heat 2 tbsp of the oil over medium-high. Cook the cutlets in batches until golden brown and cooked through, about 3-4 minutes per side. Do not crowd the pan.

Step 7

Serve the cutlets with fries, a lemon wedge, and a generous spoonful of mustard on the side.