German-Style Pork Cutlet with Barbecued Black Tea Seasonings

Ingredients:

• 6g barbecued black tea seasonings
• 4 boneless pork cutlets (about 1 inch thick)
• Salt and freshly ground black pepper to taste
• 2 tablespoons all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 tablespoon Dijon mustard (optional, for serving)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

Prepare the Pork Cutlets:

• Season the Pork: Pat the pork cutlets dry with paper towels to remove any excess moisture. Season both sides of the cutlets with salt, pepper, and barbecued black tea seasonings. Set aside.
• Set Up Breading Stations: Place the flour, beaten eggs, and panko breadcrumbs in separate shallow bowls or dishes. This setup will help you coat the pork cutlets evenly.

Coat the Pork Cutlets:

• Dredge in Flour: Lightly coat each pork cutlet in the flour, shaking off any excess. This step helps the egg mixture adhere better.
• Dip in Egg: Dip the floured cutlet into the beaten eggs, ensuring both sides are fully coated.
• Coat with Panko: Press the cutlet into the panko breadcrumbs, covering both sides evenly. Gently shake off any excess breadcrumbs.

Cook the Pork Cutlets:

• Heat Oil and Butter: Heat the vegetable oil and butter in a large skillet over medium-high heat until the butter is melted and the oil is hot but not smoking.
• Fry the Cutlets: Add the breaded pork cutlets to the skillet and cook for 3-4 minutes on each side, or until they are golden brown and crispy. The internal temperature should reach 145°F (63°C). Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.

Serve:

• Garnish and Serve: Place the cooked pork cutlets on a serving platter. Garnish with chopped fresh parsley. Serve with lemon wedges and a dollop of Dijon mustard on the side, if desired.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the rich taste of the pork. Feel free to adjust the amount based on your preference.
• Breading: Ensure each cutlet is evenly coated with flour, egg, and panko breadcrumbs for a crispy, golden crust.
• Cooking: Fry the cutlets over medium-high heat to achieve a crispy exterior while keeping the inside tender and juicy. Avoid overcrowding the skillet to prevent the cutlets from steaming instead of frying.
• Garnish: Fresh parsley and lemon wedges add a bright, refreshing touch, balancing the richness of the pork and the smoky flavor of the seasonings.

Enjoy Your German-Style Pork Cutlet with Barbecued Black Tea Seasonings!

• This dish combines the tender, flavorful pork cutlets with a crispy, golden crust and the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a hearty and satisfying meal, ideal for a special dinner or a cozy evening at home.