Modern-style pork cutlets: A tasty twist on a family classic

Looking for an idea for a special Sunday dinner? Modern-style cutlets made from pork neck are a dish that's simple to prepare. The secret of their unique taste lies in a simple but aromatic marinade that makes the meat juicy and full of flavour. Discover how to prepare cutlets that will become a hit at family dinners.

Sunday dinner is a time when we want to serve something unique and delicious that will satisfy all household members. Cutlets from pork neck are the perfect proposal – aromatic, juicy and full of flavour, yet simple to prepare. The secret of this dish is a marinade that highlights the natural taste of the meat and gives it exceptional tenderness. It's a dish that combines tradition with a touch of modernity and works well for family gatherings and special occasions. Find out how to prepare cutlets from pork neck and enjoy their extraordinary taste every day.

Cutlets from pork neck are juicy pieces of meat in an aromatic marinade, fried to a golden colour. They pair perfectly with classic sides such as potatoes, groats or salad.

Ingredients:

• 1 pound of pork neck
• 2 eggs
• 4.5 ounces of breadcrumbs
• 4.5 ounces of wheat flour
• 2 teaspoons of oil

Marinade:

• 2 ounces of olive oil
• 2 cloves of garlic
• 0.7 ounces of mustard
• 0.7 ounces of honey
• 2 teaspoons of lemon juice
• 1 teaspoon of sweet paprika

Preparation:

1. Wash the pork neck, pat dry with a paper towel, and cut into slices about 0.6 inches thick. Gently pound with a meat mallet to achieve an even thickness.
2. In a bowl, mix together the olive oil, garlic, mustard, honey, lemon juice, sweet paprika, salt, and pepper. Mix thoroughly to combine the ingredients. Rub the pork neck slices with the prepared marinade, then place in a bowl or a plastic bag and refrigerate for at least 1 hour, or preferably for several hours. Thanks to the marinade, the meat will gain intense flavour and become exceptionally juicy.
3. In one plate, beat the eggs, prepare the flour in another, and the breadcrumbs in the third. Coat each piece of meat in flour, egg, and breadcrumbs, pressing lightly to ensure the coating adheres well.
4. Heat the oil in a pan. Fry the cutlets on each side over medium heat for 5-6 minutes until they are golden and crispy. Ensure the meat is well cooked but not dry.
5. Serve the cutlets immediately, preferably with mashed potatoes, buckwheat groats or salad. You can also serve them with sauces like mushrooms or creamy mushrooms.

The cutlets from pork neck impress with their simplicity and depth of flavour. Thanks to the aromatic marinade, the meat becomes juicy and flavoured, and the crispy coating adds a unique texture. This dish is perfect for everyday dinners and special occasions. Moreover, the cutlets are easy to prepare and do not require complicated ingredients.

Additional tips:

• Experiment with spices: the marinade for cutlets can be modified according to your preferences. You can add your favourite spices such as thyme, oregano, or chilli to give the meat a unique taste.
• Alternatives to breadcrumbs: if you want to prepare a lighter version of the cutlets, you can skip the breading and fry the meat directly after marinating. It will still be full of flavour and have fewer calories.

A classic revisited

Cutlets are an excellent way to diversify your daily menu and introduce a bit of tradition with a modern twist to your kitchen. This dish will surely become a family favourite thanks to the simple marinade and aromatic spices.