This crispy, breaded pork loin from The Culinary Institute of America is best served alongside Spinach Spaetzle for a smorgasbord of flavors.
For the Pork Loin:
8 each Pork Loin, 3 oz portions
Kosher Salt (as needed)
Black Pepper, freshly cracked (as needed)
2 oz (135 grams) All Purpose Flour
4 each Large Eggs Bread Crumbs (as needed)
Vegetable Oil (as needed)
The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.