Know what’s fun? Tweed jackets and gin and tonics. Know what’s even more fun? Justifying both with The Preppy Cookbook, a fun little tome of homestyle classics, party snacks, better bar food and the cocktails you need to know how to make if you’re going to wear that ascot all over the place. Trade in your pork’s applesauce for fresh, sweet, mustard-spiked peaches for an instant summer hit.
I personally love breaded fried pork. The crisp breading harks back to the days of Shake ’N Bake and jarred applesauce. These lightly fried cutlets pair just right with the sweet and zesty peach compote. Pork cooks quickly, so it’s perfect for a mid-week dinner. I buy the thin-cut boneless loin pork chops and pound them even thinner. Of course, you can also buy a small pork roast and slice it yourself.
- 1/2 cup flour
- 1 tablespoon salt
- 1 tablespoon pepper
- 4 eggs
- 2 cups panko bread crumbs
- 4 boneless thin-cut loin pork chops, pounded to 1/4-inch thickness
- 2 cups vegetable oil
- 2 ripe peaches or any stone fruit, such as apricot, nectarine or plums, cut into 1-inch cubes
- 1 1/2 tablespoons Pommery mustard
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh flat-leaf parsley
For the pork:
- Preheat the oven to 175°F.
- On a plate, stir together the flour, salt and pepper. Beat the eggs in a shallow dish. Spread the panko on a second plate.
- Working with 1 pork chop at a time, dredge in the seasoned flour, dip in egg, then coat in the panko, pressing firmly to adhere. Repeat until all pork chops are breaded.
- In a large sauté pan, heat the oil over high heat until it reaches 375°F. Carefully lower 2 cutlets into the oil and fry for 2 minutes, until just golden brown. Flip and fry for 2 minutes more, until the other side is golden. Remove the pork from the oil and transfer to a baking rack in the oven to keep warm until the remaining pork chops are cooked.
For the compote:
- In a large bowl, mix the peaches, mustard, salt and parsley.
- Top each cutlet with compote. Serve immediately.
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