Who doesn’t love a good cutlet? They’re usually boneless, making them easy to eat; thin, making them easy to cook; and fried which, let’s face it, makes everything extra delicious.
Due to a combination of sympathy for all those poor baby cows and good old post WWII American squeamishness for anything June Cleaver didn’t serve the Beaver, more people tend to prefer chicken breast cutlets over the more traditional veal.
But should we stop there? Are we to believe that the ingredient options for our cotolette, our schnitzel, our otbivnaya if you will, should be limited to boring and slightly less boring?
As with any truly great winter breakfast, the pig often makes his luscious presence felt here at the Bensonhurst Kitchen dinner table during the cold, wet winter months. Oh yeah baby, it’s pork cutlet time.
And just in case the flavor of sweet, sweet swine isn’t enough to make this dish stick to your ribs, Colleen included an onion and mushroom beef gravy dosed with a dollop of sour cream.