{"id":2116,"date":"2026-04-02T20:57:55","date_gmt":"2026-04-02T20:57:55","guid":{"rendered":"https:\/\/gotujka.com\/kotlety-po-francusku-2\/"},"modified":"2026-04-02T20:57:55","modified_gmt":"2026-04-02T20:57:55","slug":"kotlety-po-francusku-2","status":"publish","type":"post","link":"https:\/\/gotujka.com\/en\/kotlety-po-francusku-2\/","title":{"rendered":"Kotlety Po Francusku Easy Tender Pork Cutlet Recipe"},"content":{"rendered":"<p>If you grew up anywhere near a Slavic kitchen, <strong>Kotlety Po Francusku<\/strong> probably sounds familiar, even if every aunt makes them a little differently. This easy tender pork cutlet recipe gives you that old fashioned comfort, but with clear steps and reliable timing so you get juicy meat and a crisp, golden crust every time. The flavor sits somewhere between a schnitzel and a meat patty, with soft, almost custardy pork inside and a rich, savory coating that soaks up any pan juices. You get all the pleasure of a pan fried cutlet without needing a deep fryer or a full afternoon at the stove.<\/p>\n<details class=\"ai-toc\" style=\"margin:16px 0;border:1px solid #e5e7eb;border-radius:12px;background:#fff;box-shadow:0 1px 2px rgba(0,0,0,.04);overflow:hidden;\">\n<summary style=\"cursor:pointer;list-style:none;padding:12px 14px;font-weight:600;display:flex;align-items:center;gap:10px;\">\n    <span style=\"display:inline-flex;width:28px;height:28px;border-radius:8px;background:#f3f4f6;align-items:center;justify-content:center;\">&#9776;<\/span><br \/>\n    <span>Table of contents<\/span><br \/>\n    <span style=\"margin-left:auto;font-weight:500;color:#6b7280;\">(tap to open)<\/span><br \/>\n  <\/summary>\n<div style=\"padding:10px 14px 14px 14px;border-top:1px solid #f1f5f9;\">\n<ol style=\"margin:0;padding-left:18px;line-height:1.55;\">\n<li class=\"toc-h2\"><a href=\"#why-you-will-love-kotlety-po-francusku\">Why You Will Love Kotlety Po Francusku<\/a><\/li>\n<li class=\"toc-h2\"><a href=\"#ingredients-and-flavor-notes\">Ingredients and Flavor Notes<\/a><\/li>\n<li class=\"toc-h2\"><a href=\"#how-to-make-kotlety-po-francusku-easy-tender-pork-cutlet-recipe\">How to Make Kotlety Po Francusku Easy Tender Pork Cutlet Recipe<\/a><\/li>\n<li class=\"toc-h2\"><a href=\"#make-ahead-storage-and-serving-tips\">Make-Ahead, Storage, and Serving Tips<\/a><\/li>\n<li class=\"toc-h2\"><a href=\"#faq\">FAQ<\/a><\/li>\n<li class=\"toc-h2\"><a href=\"#conclusion\">Conclusion<\/a><\/li>\n<li class=\"toc-h2\"><a href=\"#recipe\">Recipe<\/a><\/li>\n<\/ol><\/div>\n<\/details>\n<style>\n.ai-toc .toc-h3 { margin-left: 12px; list-style-type: circle; }\n.ai-toc a { text-decoration: none; }\n.ai-toc a:hover { text-decoration: underline; }\n.ai-toc summary::-webkit-details-marker { display:none; }\n<\/style>\n<p>In the next section, we will walk through the ingredients and what each one actually does, so you know where you can swap and where you should not cut corners. You will see how everyday pantry staples like eggs, onion, and mayonnaise work together to keep the pork moist and tender, even if your chops start out a bit lean. Then we will move step by step through the method, from slicing and pounding the meat to mixing the batter style coating and managing the pan heat so nothing burns or dries out. Finally, we will cover make ahead options, storage, reheating tricks that keep the crust from going soggy, and a few honest serving ideas, from weekday potatoes to company worthy sides.<\/p>\n<h2 id=\"why-you-will-love-kotlety-po-francusku\">Why You Will Love Kotlety Po Francusku<\/h2>\n<p>Kotlety Po Francusku give you the comfort of a home style pork cutlet with a softer, almost souffl\u00e9 like bite. The meat turns out very tender, because you grind or finely mince the pork, then mix it with soaked bread and egg, so the cutlets stay juicy instead of drying out in the pan. The outside fries to a thin, crisp crust that crackles when you cut in, while the inside stays pale, moist, and gently springy. The flavor is mild and savory, with onion, black pepper, and a hint of creaminess from mayonnaise or sour cream, so the cutlets pair well with almost any side dish. If you cook for kids or anyone who dislikes chewy meat, Kotlety Po Francusku usually win them over on the first bite.<\/p>\n<p>This recipe works on a weeknight schedule but still feels like a proper sit down meal. You can mix the pork mixture in about 15 minutes, let it rest while you heat the pan, then fry batches in 4 to 5 minutes per side. The mixture is forgiving, so if your pork is lean, you can add a spoon of oil or sour cream, and if it feels too loose, a spoon of breadcrumbs tightens it up. You shape the cutlets with a spoon or wet hands, so you do not need special tools, and slight differences in size will not ruin the cook. Once you learn the texture you like, you can work almost by feel, which makes Kotlety Po Francusku a reliable, no fuss recipe for busy days.<\/p>\n<p>Kotlety Po Francusku also adapt easily to what you have in the fridge. You can swap part of the pork for chicken or turkey, or add a spoon of grated cheese to the mixture for a richer, more pronounced flavor. Fresh herbs like dill, parsley, or chives give a brighter profile, while a pinch of smoked paprika or garlic changes the mood without fighting the classic taste. The cutlets reheat well in a covered skillet with a splash of water, so they work for meal prep and lunch boxes. Serve Kotlety Po Francusku with mashed potatoes, buckwheat, or a simple cucumber salad, and you get a plate that feels both familiar and a little special.<\/p>\n<h2 id=\"ingredients-and-flavor-notes\">Ingredients and Flavor Notes<\/h2>\n<p>For classic Kotlety Po Francusku you want <strong>mild, tender pork<\/strong> and a soft, custardy coating that fries to a gentle golden crust. Use pork loin or boneless pork chops, sliced about 1 to 1.5 centimeters thick, then lightly pounded so they cook quickly and stay juicy. Avoid very lean, dry cuts like trimmed tenderloin, unless you are ready to watch them closely and shorten the cooking time. A bit of fine salt and freshly ground black pepper on the meat itself matters, because the coating is rich but fairly neutral. If your pork is on the bland side, season it generously and let it sit 15 to 20 minutes before dipping it in the batter.<\/p>\n<p>The hallmark of Kotlety Po Francusku is the <strong>egg and mayonnaise batter<\/strong>, which gives a soft, almost souffl\u00e9 like shell instead of a crunchy breadcrumb crust. Use good quality mayonnaise, not a sweet salad dressing, so the flavor stays savory and the batter browns properly. Whole eggs provide structure and color, while mayonnaise adds fat and a slight tang that keeps the pork moist even if it cooks a minute longer. A spoon or two of flour or potato starch in the mixture helps it cling, and a pinch of baking powder gives a very light puff, though you can skip it if you prefer a denser coating. If you do not use mayonnaise, you can swap in thick sour cream, but expect a slightly more tangy and less silky result.<\/p>\n<p>For seasoning, grated onion or very finely minced shallot in the batter adds gentle sweetness and a subtle savor that suits Kotlety Po Francusku. You can also stir in a little Dijon mustard or a tiny pinch of nutmeg if you like a more pronounced aroma. Neutral oil with a medium to high smoke point, such as refined sunflower or canola, works best for shallow frying. The oil should reach a steady medium heat, hot enough that a drop of batter sizzles on contact but does not smoke. Finish with a light sprinkle of flaky salt and a squeeze of lemon at the table, which brightens the rich coating without fighting the soft, creamy texture.<\/p>\n<h2 id=\"how-to-make-kotlety-po-francusku-easy-tender-pork-cutlet-recipe\">How to Make Kotlety Po Francusku Easy Tender Pork Cutlet Recipe<\/h2>\n<p>Start by prepping the pork so it cooks up tender instead of dry. Slice boneless pork into cutlets about 1 to 1.5 centimeters thick, then cover with plastic and pound gently until just a bit thinner and even. Season both sides generously with salt and black pepper, then let the cutlets sit at room temperature for about 15 minutes while you prepare the egg mixture. This short rest lets the seasoning sink in and takes the chill off the meat, so the Kotlety Po Francusku cook evenly and stay juicy.<\/p>\n<figure class=\"blogio-supporting-image blogio-supporting-image--instructions_process\">\n  <img decoding=\"async\" src=\"https:\/\/cdn.midjourney.com\/9ac39da5-3d97-4102-a827-9fd770e99e17\/0_1.png\" alt=\"Kotlety Po Francusku Easy Tender Pork Cutlet Recipe instructions image\"  title=\"Kotlety Po Francusku Easy Tender Pork Cutlet Recipe Instructions\"class=\"recipe-image blogio-inline-image--instructions_process\" loading=\"lazy\" style=\"max-width: 100%; height: auto; display: block; margin: 20px auto;\" \/><figcaption>Instructions for Kotlety Po Francusku Easy Tender Pork Cutlet Recipe<\/figcaption><\/figure>\n<p>For the coating, whisk eggs with a spoon of mayonnaise or sour cream until smooth and slightly thick, then stir in finely grated onion and a pinch of salt. The onion should almost melt into the mixture, not sit in big crunchy pieces. Dredge each cutlet very lightly in flour, shaking off the excess, then dip into the egg mixture so it coats in a thin, even layer. You want a soft, custardy coat that clings to the pork, not a heavy shell, so let any big drips fall back into the bowl.<\/p>\n<p>Heat a generous layer of neutral oil in a wide skillet over medium to medium low heat, enough to cover the bottom well but not to deep fry. When a drop of egg mixture sizzles gently, lay in the cutlets without crowding the pan. Fry slowly for about 4 to 5 minutes per side until the coating turns deep golden and the pork feels springy when pressed with a fingertip. If the coating browns too fast while the inside is still firm and tight, lower the heat and give the Kotlety Po Francusku another minute or two.<\/p>\n<p>Transfer the cooked cutlets to a rack or a plate lined with paper towel and let them rest for 3 to 5 minutes so the juices settle. You can keep them warm in a low oven while you finish the rest of the batch, just avoid covering tightly or the coating will steam and soften. For a small household, cook in two batches and refresh the oil if it collects too many browned bits. Serve the Kotlety Po Francusku hot, with their edges still a little crisp and the inside pale, moist, and tender.<\/p>\n<h2 id=\"make-ahead-storage-and-serving-tips\">Make-Ahead, Storage, and Serving Tips<\/h2>\n<p>If you want to prep Kotlety Po Francusku ahead, handle the pork and the coating separately. You can slice and lightly pound the pork cutlets up to 24 hours in advance, then salt them and keep them covered in the fridge so the meat seasons all the way through. Mix the egg mixture and grated cheese just before cooking, or at most a few hours ahead, since grated onion and garlic can turn sharp if they sit too long. For the neatest shape, you can even pan sear the cutlets until just pale golden, cool them on a rack, then finish browning and heating through right before serving.<\/p>\n<figure class=\"blogio-supporting-image blogio-supporting-image--serving\">\n  <img decoding=\"async\" src=\"https:\/\/cdn.midjourney.com\/518970fb-9613-4e02-9116-930ccc84befe\/0_1.png\" alt=\"Kotlety Po Francusku Easy Tender Pork Cutlet Recipe serving image\"  title=\"Kotlety Po Francusku Easy Tender Pork Cutlet Recipe Serving\"class=\"recipe-image blogio-inline-image--serving\" loading=\"lazy\" style=\"max-width: 100%; height: auto; display: block; margin: 20px auto;\" \/><figcaption>Serving for Kotlety Po Francusku Easy Tender Pork Cutlet Recipe<\/figcaption><\/figure>\n<p>For storage, cool Kotlety Po Francusku completely on a wire rack so the coating stays as crisp as possible. Transfer to an airtight container with a sheet of paper towel between layers, and refrigerate for up to 3 days. To reheat, skip the microwave if you can, and use a 170 to 180 degree oven for about 12 to 15 minutes, or a covered skillet with a spoonful of water over low heat, then uncover to re crisp. If the coating looks a bit soggy from the fridge, a quick 2 minute toast in a dry skillet brings back a lot of texture.<\/p>\n<p>Kotlety Po Francusku take well to small tweaks, as long as you keep the basic cutlet and egg cheese crust idea. You can swap part of the pork for ground chicken cutlets if you prefer lighter flavor, but avoid very lean cuts that dry out, like loin without any fat. Add a spoon of sour cream or mayonnaise to the egg mixture if your pork is on the lean side, it gives extra moisture and a softer bite. For a gluten free version, use rice flour or fine corn flour for dusting instead of wheat flour, and keep the rest of the method the same.<\/p>\n<p>Serve Kotlety Po Francusku very hot, when the crust feels gently springy and the cheese aroma is strongest. They go especially well with mashed potatoes, buckwheat groats, or simple buttered noodles that soak up the pan juices. Add something bright and crisp on the side, like a grated carrot salad with lemon, or sliced pickles, to cut through the richness. If you cook for a crowd, keep finished cutlets on a rack set over a tray in a low oven, rather than stacked, so the coating stays tender and not steamed.<\/p>\n<h2 id=\"faq\">FAQ<\/h2>\n<ol>\n<li>\n<p><strong>Can I use a different meat for Kotlety Po Francusku?<\/strong><br \/>\nYou can swap pork for chicken thigh, turkey thigh, or even veal, but choose cuts with some fat so the patties stay juicy. If you use lean chicken breast, add an extra spoon of mayonnaise or a bit of grated cheese to keep the Kotlety Po Francusku moist. Ground meat works, but the texture changes and feels more like meatballs than tender cutlets. Whatever meat you choose, slice or chop it into small pieces so the marinade can really soak in and soften the fibers.<\/p>\n<\/li>\n<li>\n<p><strong>How do I keep the cutlets tender and not dry?<\/strong><br \/>\nSlice the pork across the grain, then pound it lightly so it cooks evenly and does not toughen in the pan. Salt the meat early, then let it sit in the onion, egg, and mayonnaise mixture for at least 30 minutes, or up to overnight in the fridge. For tender Kotlety Po Francusku, cook over medium heat, not high, so the outside browns slowly while the center stays juicy. Pull the cutlets off the pan as soon as they turn golden and feel springy, then rest them a few minutes before serving.<\/p>\n<\/li>\n<li>\n<p><strong>Can I make Kotlety Po Francusku ahead of time?<\/strong><br \/>\nYou can marinate the meat up to 24 hours ahead, which actually improves the texture and flavor. For busy days, shape the cutlets, place them on a tray in a single layer, cover, and refrigerate for several hours before frying. Cooked Kotlety Po Francusku keep in the fridge for about 3 days, tightly covered. Reheat them in a covered skillet with a spoon of water or stock over low heat so they warm through without drying out.<\/p>\n<\/li>\n<li>\n<p><strong>What should I serve with Kotlety Po Francusku?<\/strong><br \/>\nThese cutlets pair well with simple sides that soak up the juices, like mashed potatoes, buckwheat, or buttered rice. A crisp salad with cucumbers, radishes, and dill cuts through the richness and keeps the plate balanced. For a homestyle feel, serve Kotlety Po Francusku with braised cabbage or roasted carrots. Add a spoon of sour cream or a light mustard sauce on the side if you want a bit of tang.<\/p>\n<\/li>\n<\/ol>\n<h2 id=\"conclusion\">Conclusion<\/h2>\n<p>Kotlety Po Francusku reward a little care with a lot of comfort. The real secret sits in the <strong>texture<\/strong>: well trimmed pork, sliced evenly, pounded to a gentle thinness, then soaked in a simple egg and mayo mixture until the meat relaxes. A light hand with the flour, a properly heated pan, and patience while the crust sets give you that soft, custardy interior and golden outside that makes these cutlets so satisfying. Season boldly, taste the egg mixture before you dip the meat, and adjust salt and pepper so the flavor runs all the way through.<\/p>\n<p>Kotlety Po Francusku also fit easily into a weeknight rhythm. You can prep the meat and egg mixture in the morning, then coat and fry just before dinner, or cook a full batch and reheat gently in a covered skillet with a spoon of water. Serve the cutlets with mashed potatoes, buckwheat, or simply good bread to catch the juices, plus something crisp and sour like pickles or a cabbage salad. Treat this recipe as a base, then tweak herbs, mustard, or garlic to suit your kitchen, and let Kotlety Po Francusku become one of those quiet, reliable dishes you come back to again and again.<\/p>\n<h2 id=\"recipe\">Recipe<\/h2>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-2113\" class=\"wprm-recipe-container\" data-recipe-id=\"2113\" data-servings=\"10\"><div class=\"wprm-recipe wprm-recipe-template-1\"><div class=\"wprm-layout-container wprm-padding-40 meadow-header\">\n  <div class=\"wprm-layout-column-container wprm-column-gap-20 wprm-column-rows-recipe-600 wprm-column-rows-reverse wprm-row-gap-20 meadow-header-columns\">\n    <div class=\"wprm-layout-column wprm-align-center\">\n      \n    <\/div>\n    <div class=\"wprm-layout-column wprm-column-width-75 wprm-align-rows-center\">\n      <div class=\"wprm-layout-container meadow-header-accent\" style=\"--wprm-layout-container-text-color: var(--meadow-accent-color);\">\n        \n      <\/div>\n      <h2 class=\"wprm-recipe-name wprm-block-text-bold\">Kotlety Po Francusku Easy Tender Pork Cutlet Recipe<\/h2>\n      <div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n      \n      <div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n      <div class=\"wprm-recipe-summary wprm-block-text-normal\">If you grew up anywhere near a Slavic kitchen, **Kotlety Po Francusku** probably sounds familiar, even if every aunt makes them a little differently....<\/div>\n      <div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n      <div class=\"wprm-layout-container\">\n        <a href=\"https:\/\/gotujka.com\/en\/wprm_print\/kotlety-po-francusku-easy-tender-pork-cutlet-recipe\" style=\"color: #333333;background-color: #ffffff;border-color: #333333;border-radius: 50px;padding: 5px 15px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-semi-bold wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"2113\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n        \n        \n      <\/div>\n    <\/div>\n  <\/div>\n  <div class=\"wprm-layout-container meadow-header-meta\">\n    <div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n    <div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-semi-bold wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-empty\" style=\"border-width: 1px;border-style: solid;border-color: var(--meadow-accent-color);\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-semi-bold wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: var(--meadow-accent-color);\"><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time <\/span><span class=\"wprm-recipe-time wprm-block-text-semi-bold\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-semi-bold wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: solid;border-color: var(--meadow-accent-color);\"><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time <\/span><span class=\"wprm-recipe-time wprm-block-text-semi-bold\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-semi-bold wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: var(--meadow-accent-color);\"><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time <\/span><span class=\"wprm-recipe-time wprm-block-text-semi-bold\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n    <div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n    <div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-pills wprm-block-text-smaller\" style=\"justify-content: center;--pill-background-color: var(--meadow-accent-color);\"><div class=\"wprm-recipe-meta-container-pill\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-pills wprm-block-text-smaller wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-smaller\">10<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-smaller\">servings<\/span><\/span><\/div><\/div><div class=\"wprm-recipe-meta-container-pill\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-pills wprm-block-text-smaller wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-smaller\">Main Course<\/span><\/div><\/div><div class=\"wprm-recipe-meta-container-pill\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-pills wprm-block-text-smaller wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-smaller\">Slavic<\/span><\/div><\/div><div class=\"wprm-recipe-meta-container-pill\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-pills wprm-block-text-smaller wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-smaller\">420<\/span><\/div><\/div><\/div>\n  <\/div>\n<\/div>\n<div class=\"wprm-layout-container wprm-padding-40 meadow-main\" style=\"--wprm-layout-container-background-color: var(--meadow-main-background-color);\">\n  <div class=\"wprm-recipe-jump-to-section-container wprm-recipe-jump-to-section-container-scroll scrolled-left wprm-recipe-jump-to-section-icon-above\" style=\"--wprm-jump-to-section-alignment: space-between;--wprm-jump-to-section-text-color: var(--meadow-accent-color);\"><a href=\"#recipe-2113-ingredients\" class=\"wprm-recipe-jump-to-section wprm-block-text-smaller\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-section-icon\" style=\"font-size: 28px;\"><svg width=\"54\" height=\"50\" viewbox=\"0 0 54 50\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<g clip-path=\"url(#clip0_135_292)\">\n<path d=\"M23.424 37.308L47.8222 23.0331C48.4587 22.6607 49.2988 22.8556 49.688 23.4903L49.9024 23.84C54.3182 31.0416 51.9199 40.3821 44.5475 44.6956C37.175 49.0091 27.6129 46.6664 23.197 39.4648L22.9826 39.115C22.6014 38.4933 22.8008 37.6727 23.4506 37.2925L23.424 37.308Z\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\"\/>\n<path d=\"M40.0314 27.5907L40.0777 27.6662C41.5615 30.097 40.8505 33.1921 38.4703 34.5812C36.09 35.9702 32.9523 35.1247 31.4685 32.709L31.4221 32.6335\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\"\/>\n<path d=\"M31.7641 21.797C30.373 24.3637 27.4054 25.8735 24.4378 25.5414C23.294 25.4055 22.2584 25.0431 21.3619 24.5147C20.4655 23.9862 19.2908 24.3486 18.9971 25.3451L18.0388 28.6365C17.8842 29.18 17.3123 29.482 16.7559 29.331L12.3354 28.1081C11.7789 27.9571 11.4698 27.3984 11.6244 26.8549L12.629 23.3823C12.9227 22.3707 12.0881 21.4648 11.0061 21.5252C10.2024 21.5705 9.38319 21.4799 8.57946 21.2535C3.64885 19.8795 1.31493 13.8553 5.13267 9.38625C6.98745 7.2121 10.0324 6.56288 12.7991 7.40838C12.8609 7.42348 12.9227 7.45367 12.9845 7.46877C14.5302 4.43403 18.1315 2.80342 21.5938 3.7697C25.056 4.73599 27.2508 7.96701 26.9417 11.3339C27.0499 11.3339 27.1736 11.3792 27.2818 11.4094C31.7178 12.6324 34.0517 17.5846 31.7796 21.7819L31.7641 21.797Z\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\"\/>\n<path d=\"M42.5578 7.29608L38.3924 8.74175C37.6041 9.01534 37.1921 9.86134 37.4722 10.6314L38.9522 14.7003C39.2323 15.4703 40.0983 15.8727 40.8866 15.5991L45.0521 14.1535C45.8403 13.8799 46.2523 13.0339 45.9723 12.2639L44.4923 8.19495C44.2122 7.42493 43.3461 7.02249 42.5578 7.29608Z\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\"\/>\n<path d=\"M12.9856 7.46869C12.9856 7.46869 17.9162 9.52205 17.1434 14.7913\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M8.36171 46.8107C11.6311 46.8107 14.2815 44.2218 14.2815 41.0281C14.2815 37.8345 11.6311 35.2455 8.36171 35.2455C5.09229 35.2455 2.44189 37.8345 2.44189 41.0281C2.44189 44.2218 5.09229 46.8107 8.36171 46.8107Z\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\"\/>\n<path d=\"M33.6169 46.2672L34.467 39.8504\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M47.451 42.4926L44.3906 39.02\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M51.5317 32.1806L46.7866 31.6219\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<\/g>\n<defs>\n<clippath id=\"clip0_135_292\">\n<rect width=\"53.201\" height=\"48.7612\" fill=\"white\" transform=\"translate(0 0.308289)\"\/>\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a><a href=\"#recipe-2113-instructions\" class=\"wprm-recipe-jump-to-section wprm-block-text-smaller\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-section-icon\" style=\"font-size: 28px;\"><svg width=\"43\" height=\"51\" viewbox=\"0 0 43 51\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<g clip-path=\"url(#clip0_135_313)\">\n<path d=\"M1.16528 30.2541V23.2404H41.6085V30.2541C41.6085 40.0501 32.5532 47.9913 21.3869 47.9913C10.2206 47.9913 1.16528 40.0357 1.16528 30.2541Z\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.07453\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M30.9519 6.32898C35.9163 7.15498 39.2502 8.69104 39.2502 10.43C39.2502 12.5457 34.4023 14.3281 27.6763 14.9657\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.07453\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M15.7369 14.5456C9.47678 13.85 5.05103 12.1255 5.05103 10.1113C5.05103 7.7202 11.2529 5.7494 19.3328 5.40161\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.07453\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M18.0688 23.2403L27.2261 1.95276\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.07453\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M1.16528 27.5006H41.6231\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.07453\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M11.9092 48.9042H31.0244\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.07453\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M30.995 7.85065L29.7721 6.05374C29.7721 6.05374 29.743 5.89434 29.8158 5.85087L31.621 4.63361\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.07453\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M14.9666 12.8646L16.2769 14.6036C16.2769 14.6036 16.306 14.763 16.2477 14.8064L14.5007 16.1107\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.07453\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<\/g>\n<defs>\n<clippath id=\"clip0_135_313\">\n<rect width=\"42.6884\" height=\"49.3843\" fill=\"white\" transform=\"translate(0 0.793579)\"\/>\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a><a href=\"#recipe-2113-notes\" class=\"wprm-recipe-jump-to-section wprm-block-text-smaller\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-section-icon\" style=\"font-size: 28px;\"><svg width=\"45\" height=\"39\" viewbox=\"0 0 45 39\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<path d=\"M10.6686 21.8716L29.8227 2.69726C30.4248 2.09334 31.4032 2.09334 32.0053 2.69726L42.3726 13.0959C42.9747 13.6999 42.9747 14.6812 42.3726 15.2851L23.2185 34.4595C22.8798 34.7992 22.4471 35.0256 21.9579 35.0823L9.16336 36.8374C8.65535 36.9129 8.22259 36.4788 8.29785 35.9693L10.0477 23.136C10.1041 22.6642 10.3299 22.2113 10.6686 21.8905V21.8716Z\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.14929\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M26.0786 6.45288L38.6285 19.0219\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.14929\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M32.0432 13.0204L18.2703 26.8162\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.14929\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M10.292 22.3622C13.3777 23.0227 16.1248 24.608 18.2509 26.8161C20.3959 29.0053 21.8823 31.8172 22.428 34.9501\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.14929\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M1.50562 7.94373H11.5342\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.14929\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M1.73071 2.24432H16.3691\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.14929\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M1.73071 13.6622H7.77047\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.14929\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<\/svg>\n<\/span> Notes<\/a><\/div>\n  <div class=\"wprm-layout-column-container wprm-column-gap-40 wprm-column-rows-recipe-900 meadow-main-columns\">\n    <div class=\"wprm-layout-column wprm-column-width-50 meadow-main-left\">\n      <div id=\"recipe-2113-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-2113-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"2113\" data-servings=\"10\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-spacer wprm-header-has-actions wprm-header-has-actions\" style=\"\">Ingredients<div class=\"wprm-decoration-spacer\"><\/div>&nbsp;&nbsp;<\/h3><div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div><div class=\"wprm-internal-container wprm-internal-container-ingredients wprm-expandable-container wprm-expandable-expanded\" style=\"\"><div class=\"wprm-internal-container-toggle\"><a role=\"button\" aria-expanded=\"false\" class=\"wprm-expandable-button wprm-expandable-button-show\" aria-label=\"Show Section\"><span class=\"wprm-recipe-icon wprm-collapsible-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"none\" stroke=\"#333333\" stroke-miterlimit=\"10\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><polyline points=\"3.5,9.5 8,5 12.5,9.5 \"><\/polyline><\/g><\/svg><\/span> <\/a><a role=\"button\" aria-expanded=\"true\" class=\"wprm-expandable-button wprm-expandable-button-hide\" aria-label=\"Hide Section\"><span class=\"wprm-recipe-icon wprm-collapsible-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"none\" stroke=\"#333333\" stroke-miterlimit=\"10\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><polyline points=\"3.5,6.5 8,11 12.5,6.5 \"><\/polyline><\/g><\/svg><\/span> <\/a><\/div><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">lb<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">boneless pork loin or pork chops<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">sliced 1\/2 inch thick<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">fine salt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">divided<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">freshly ground black pepper<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">large eggs<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1\/3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">mayonnaise<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">all-purpose flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">baking powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">small onion<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">finely grated (about 1\/3 cup)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Dijon mustard<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">chopped fresh dill or parsley<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">\u20132 tbsp water or milk<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">as needed to loosen batter<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1\/3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">\u20131\/2 cup neutral oil<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">such as sunflower or canola for frying<\/span><\/li><\/ul><\/div><\/div><\/div>\n      \n    <\/div>\n    <div class=\"wprm-layout-column wprm-column-width-50 meadow-main-right\">\n      <div id=\"recipe-2113-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-2113-instructions-container wprm-block-text-normal\" data-recipe=\"2113\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-spacer wprm-header-has-actions\" style=\"\">Method<div class=\"wprm-decoration-spacer\"><\/div>&nbsp;<\/h3><div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div><div class=\"wprm-recipe-instruction-group\"><ol class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-2113-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Place the pork slices on a cutting board, cover with plastic wrap, and lightly pound with a meat mallet or the bottom of a small pan until about 1\/4 inch thick.<\/div><\/li><li id=\"wprm-recipe-2113-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Season both sides of the pork evenly with 3\/4 tsp salt and the black pepper. Set aside to rest for 15\u201320 minutes while you prepare the batter.<\/div><\/li><li id=\"wprm-recipe-2113-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">In a medium bowl, whisk the eggs until smooth. Add the mayonnaise and whisk until fully combined.<\/div><\/li><li id=\"wprm-recipe-2113-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Add the flour and baking powder to the egg mixture and whisk until no lumps remain. The batter should be slightly thick but pourable.<\/div><\/li><li id=\"wprm-recipe-2113-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Stir in the grated onion, remaining 1\/2 tsp salt, and Dijon mustard and herbs if using. If the batter seems very thick, whisk in 1\u20132 tablespoons of water or milk until it coats a spoon in a thin layer.<\/div><\/li><li id=\"wprm-recipe-2113-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Pour enough oil into a large skillet to thinly coat the bottom and place over medium heat. Allow the oil to heat until a drop of batter sizzles on contact.<\/div><\/li><li id=\"wprm-recipe-2113-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Working in batches, dip each piece of pork into the batter, letting excess drip off, then carefully lay it in the hot skillet.<\/div><\/li><li id=\"wprm-recipe-2113-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Fry the cutlets for 4\u20135 minutes on the first side, until the bottom is golden and the edges look set.<\/div><\/li><li id=\"wprm-recipe-2113-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Flip each cutlet and cook for another 3\u20134 minutes, or until the second side is golden and the pork is cooked through but still juicy.<\/div><\/li><li id=\"wprm-recipe-2113-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Transfer cooked cutlets to a plate lined with paper towels to drain. Repeat with remaining pork, adding more oil to the pan as needed and adjusting the heat so the batter browns without burning.<\/div><\/li><li id=\"wprm-recipe-2113-step-0-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Serve hot with mashed potatoes, buckwheat, or a simple cucumber salad.<\/div><\/li><\/ol><\/div><\/div>\n      \n      <div id=\"recipe-video\"><\/div>\n      <div id=\"recipe-2113-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">If your pork is very lean, you can add 1 tablespoon of oil or an extra spoon of mayonnaise to the batter to keep the cutlets more tender.<br \/>\nIf the batter feels too loose and slides off the pork, whisk in an extra teaspoon or two of flour to thicken it slightly.<br \/>\nReheat leftovers in a covered skillet over low heat with a splash of water; warm until heated through so the coating softens without becoming soggy.<br \/>\nFor a lighter flavor, you can replace up to half of the pork with ground chicken or turkey, keeping the same batter and method.<\/span><\/div><\/div>\n      <div class=\"wprm-spacer\" style=\"height: 40px;\"><\/div>\n      \n    <\/div>\n  <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>If you grew up anywhere near a Slavic kitchen, **Kotlety Po Francusku** probably sounds familiar, even if every aunt makes them a little differently&#8230;.<\/p>","protected":false},"author":2,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","rank_math_focus_keyword":"Kotlety Po Francusku","rank_math_title":"Kotlety Po Francusku Easy Tender Pork Cutlet Recipe","rank_math_description":"If you grew up anywhere near a Slavic kitchen, **Kotlety Po Francusku** probably sounds familiar, even if every aunt makes them a little differently....","rank_math_pillar_content":"","rank_math_schema":[],"footnotes":""},"categories":[7],"tags":[],"class_list":["post-2116","post","type-post","status-publish","format-standard","hentry","category-obiady"],"_links":{"self":[{"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/posts\/2116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/comments?post=2116"}],"version-history":[{"count":0,"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/posts\/2116\/revisions"}],"wp:attachment":[{"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/media?parent=2116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/categories?post=2116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/tags?post=2116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}