Jack Burton’s Pork Chop Express Cutlet

Well, you know what ol’ Jack Burton always says at a time like this: if you’re staring down a plate of spicy chicharrones-coated pork cutlets, you don’t ask too many questions, you just dive in. It’s crispy, it’s fiery, it’s got that crunch that makes you feel like you’re biting straight into destiny itself. Sure, maybe it burns a little going down, but hey - big trouble usually comes with a little heat, right? So if anyone asks if they deliver, you tell them Jack said - Yessir, the check is in the mail.

Ingredients

for 4 Cutlets

4 boneless center cut pork chops
Dennit Racing Team Spice
1 cup fresh bread crumbs
2 cups spicy chicharrones
3/4 cup flour
1/4 cup corn starch
1 eggs
1/2 cup buttermilk
1 tsp sriracha sauce
1 tsp soy sauce
2 cup olive oil (for frying)

Directions

Pat pork chops dry. Butterfly the pork and pound to between 1/2 and 1/4 inch thick.
Set up a breading station; combine the flour and cornstarch, combine the eggs (well beaten) with the buttermilk, siracha and soy sauces, combine the breadcrumbs with the chicharrones in a food processor, and place each into separate vessels.
Season pounded pork chops with spice blend, coat in flour mixture, then egg mixture, and finally bread crumb mixture. Repeat for additional chops.
In a saute pan, heat olive oil to 350 degees F. Cook breaded chicken breasts one at a time, approximately 5 minutes per side or until golden brown with a 165 degree F internal temperature.
Remove from oil, season with salt, and allow cutlets to drain on wire rack
Serve or use in recipe