Country Cutlets with Mushrooms

Cut the pork into 4 equal cutlets, approximately 125 g each. Pound each cutlet gently with a meat mallet to an even thickness of about ½ inch.

Whisk together the egg and milk in a shallow bowl until well combined.

Place the bread crumbs in another shallow bowl. Season the cutlets with salt on both sides.

Dip each cutlet into the egg mixture, ensuring both sides are coated evenly, then dredge thoroughly in bread crumbs, pressing gently so the coating adheres.

Heat the fat in a large skillet over medium-high heat until it shimmers and is hot enough to sizzle when a cutlet is added.

Carefully place the breaded cutlets into the hot fat and fry for 6–7 minutes on the first side until golden brown and crispy.

Flip the cutlets and fry for another 6–7 minutes on the second side until golden brown and the pork is cooked through.

Transfer the cooked cutlets to a plate lined with paper towels to drain excess fat briefly before serving.