Psst ... this simple trick to making the perfect pork cutlets works for other cuts of meat too.
2 pork cutlets
4 sticks butter
1 cup plain breadcrumbs
2 stalks celery, chopped
1/4 cup pomegranate seeds
Make clarified butter by slowly melting butter in a pan, and skimming the milk fats off the top, leaving the other stuff on the bottom behind. This lets us cook at a much higher temp.
In a pie pan or shallow dish, whisk the eggs. In a separate shallow dish, add breadcrumbs.
Heat clarified butter in a large skillet.
Salt and pepper the pork cutlets, then dip in the egg, followed by the breadcrumbs.
Add cutlets to pan and shake the pan to distribute the butter.
In a small bowl, combine pomegranate seeds, celery and lemon juice.
Transfer cooked cutlets to a plate, and garnish with pomegranate seed mixture and parsley.