Buttermilk miracle: How to make your pork cutlets juicy and tender

It turns out that a small change is enough to give traditional cutlets a completely new character. Forget about bland breaded meat slices! With a few simple tricks, your pork cutlets will become a true feast for the palate.

Pork cutlets are a classic of cuisine, a taste that almost everyone knows. Golden-fried pork slices with a crispy coating are a valid symbol of a homemade dinner. However, it is worth knowing the secrets of their preparation to achieve perfectly juicy and tender cutlets. It turns out that the key to success may be the frying technique and the right marinade. Instead of traditionally soaking the meat in milk, try a new method - use buttermilk. This simple trick will make the pork cutlets exceptionally tender and full of flavour.

One of the biggest secrets to juicy and tender pork cutlets is marinating the meat in buttermilk. Why buttermilk? The lactic acids in it break down the meat fibres, making it softer and juicier. Additionally, buttermilk gives the cutlets a slightly tangy taste that pairs perfectly with other spices. To enrich the marinade's flavour, add your favourite herbs, such as rosemary, thyme, or oregano.

If you want to try this method, here's a simple recipe for buttermilk-marinated pork cutlets that will delight everyone:

Ingredients:

• 4 pork slices (about 1 cm thick),
• 240 ml buttermilk,
• dried herbs (e.g., thyme, rosemary, oregano),
• salt and pepper to taste,
• 1 egg,
• flour for coating,
• breadcrumbs for breading,
• oil for frying.

Preparation:

1. Start by preparing the marinade. In a bowl, mix buttermilk with your favourite dried herbs, salt, and pepper. You can also add minced garlic to the buttermilk to enrich the meat's aroma.
2. Gently pound the pork slices with a meat tenderiser to ensure even thickness. Then submerge the meat in the buttermilk, ensuring it is thoroughly covered. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This will allow the meat to absorb all the aromas and become incredibly tender.
3. After marinating, remove the cutlets from the buttermilk and pat them dry with a paper towel. Then, bread the cutlets: first coat in flour, then dip in beaten egg, and finally coat in breadcrumbs.
4. Heat oil in a pan and fry the cutlets on medium heat until the coating becomes golden and crispy and the meat inside is juicy.
5. Serve the ready cutlets with your favourite sides—potatoes, groats, rice, or fresh salad. They taste delicious!

Marinating meat in buttermilk is a simple way to elevate the quality of dishes, especially pork cutlets. The result? The cutlets are juicier, and the coating adheres even better to the meat, creating an ideal crispy layer. If you haven't tried this method yet, give it a go – your cutlets will become a true hit at family dinners.