"After all, you are the Batman of your fat, man." But if you cut it off, you'll be Robin yourself of flavor.

Nicely done, Sir!!

If this is even half as good as it looks, it's going on the menu at the restaurant where I work as the assistant chef. With a couple of small tweaks, I have a "signature". That's your fault. 😄 I've worked with the head chef before many years ago, and is still a good friend, and considered him a little better than myself, in recipe making, and cooking. I went back to work for him last summer, due to lack of people wanting to work(and a friend needing help) Since reopening from closing January (NC coastal summer tourist town), I have tried to get 4 different random things switched to my recipes by the owner. Southern style banana pudding, shrimp cocktail, wasabi sauce, and coleslaw. I got all 4 with the first one that I made. With the owner literally surprised by just how good 2 of them were. The shrimp cocktail and the banana pudding. You have had a pretty big influence on both my cooking ability, and my knowledge. But your influence on my ability to create recipes with greater breadth, depth, and complexity of flavors, has been absolutely shocking. You've also had a major impact on my ability to describe those flavors to people. And for all of that, and maybe a funny phrase or two I use at work, I thank you.

"...you are the Batman of your fat, man." Best one I've heard in a while, Chef. Nailed it!

I got my old granite mortar & pestle from my parents. It's a family heirloom, and they just kept it in a cabinet as a decoration. I asked them for it so I could allow it to continue doing what it was supposed to do. It is one of the most useful items in my kitchen.

I have one but it says I need to season it before I use it, how do I know when it's ready? Apparently I need to grind rice into it?

@Paco Chawa You asked for the family sword so you could allow it to continue doing what it was supposed to do? I am slightly scared of you.

Lol thats the same thing I said about the family sword that served in ww1 survived ww2 and now...

Cleaned out my freezer recently and I have probably 18 or so full boneless pork loins that I bought on sale before the prices shot up. Been trying to figure out ways to use them and keep it interesting, went to my traditional recipes I always do, smoked and sliced, pulled with homemade BBQ sauce, pounded down and breaded, etc. This is going on my list, though. Thanks, Chef John, you hit a nail on the head yet again.

Katsudon!

40 clove herb pork loin from ATK was a hit for me.

I like the idea of springing this on guests in the near future for two reasons: The novelty of it compared to the regular bacon/egg/toast people expect when you hear a host say they're doing breakfast 2) I don't like eggs, yet people have said I'm pretty good at making them, so whipping an egg out to guests would be even more of a shock (perhaps with dubious looks to the egg since I shouldn't know what to do with them).

Ok - now I have to make this because the way Chef John is cutting it down 😂😂😂

I know what I'm making this Saturday morning. Thanks, Chef John. You're always the best

That looks so delicious I can't wait to try! 😍👍 Thank you Chef John 👏👏👏👏

I love how the two eggs and pickle onions made the final version look like some tasty Muppet character. “Hi, girls and boys!!! I’m Porky the Cutlet, and today we’re going to learn about the number eight.” How do you think the pickled onions would work wonderfully here, because I’d love when they serve schnitzel in Vienna with a slice of lemon on top. This will also be the end to my great grandmothers recipe for Breakfast Curled-up-let! Trying this for breakfast tomorrow/Saturday!

Chef John, cracking me up with these "food faces". Starting with the chicken leg and bread. Now this

This sounds delicious for breakfast or breakfast for dinner, though what about swapping that maple syrup for “ginger syrup” which is a favorite of mine for pork or chicken that I’m roasting or pan frying and then making a pan sauce for. Going to have to give it a try when King Arthur delivers my order since I’m out.

A tip: You can freeze them after breading, and if you make them a little thinner than the one in the video, later fry them up from frozen. They defrost and cook before panko crumbs would start burning. I'll definitely try this seasoning mix the next time I make them!

You are incredible! Love this channel. Love the Chef!

Great recipe! I decided to do them for dinner. So I skipped the maple syrup and served them over a bed of wilted arugula with a side of asparagus and a quick blender hollandaise. Yummy

For non mortar and pestle people or just lazy people like me in the US, Penzeys spices has a great American breakfast sausage spice blend.

Chef John you really loved this recipe,way too much but I dont blame you,I'm sure it was really good it looks so yummy and delicious thanks for sharing this recipe with us

Just made this for dinner. With some sweet and sour peppers and onions on the side. Very good!

that sounds lush

You convinced me LOL 😆 I am now the proud owner of a granite morter and pestle. By the way I can't make enough of your salt and pepper ribs. Now I have to try these chops. Love your recipes!

Let's talk 🎁🎁🎁...........

The cutlet has beautiful eyes 😍

Breading for lazy people 🙌🏾🙌🏾🙌🏾 thank you Chef John!

That breading method looks so much cleaner than normal, and it doesn't waste so many breadcrumbs!

Wonderful wonderful breakfast recipe 👌

Thank you! The wife and I love your channel - great food, great ideas and a wonderful sense of humour! This, as always, looks amazing!! Think we will give this a try on our next camping trip!!! Bon Appetite!!

Cela a l'air délicieux, vraiment, rien comme le sucré salé 😀 Cirop d'érable !

I only want to eat breakfast cutlets now that look like a smiley face. Thanks, Chef John.

Let's talk 🎁🎁🎁...........

The one channel where you have to watch every video to the very end to get that satisfying "Enjoyyyy!"

Looks so delicious, thanks for sharing🌷👍

Definitely Fine Dining breakfast, Chef John!

I've been eating this at the breakfast nook in Coeur d'Alene Idaho for going on 15 years. Two over easy eggs, hash browns, rye toast and applesauce.

Becarefull u might get unwanted guests for breakfast!

Now I want breakfast for dinner!!!!

Great video. Chicken-Fried Pork Cutlet and eggs seems to be a good substitute to bacon and eggs 😊

Chef John, very nice , unique , almost weird recipe, lol, but it looks tasty & I'll take your word about tasting like the 3 diff meats you spoke of in 1 meat , I'd eat 4 over easy jumbo eggs, shredded hashbrowns, toast with butter, & coffee, with that , great breakfast

Hi Chef, looks great. I think some Japanese curry sauce would go great with it!!

Great video! Tip: You can grind Panko to make it finer - I often do this.

Chef John is the only channel that will warranty his cooking. Subscribe.

Or, a beautifully fried egg over medium, grilled onions and bell peppers on the side with cheesy grits and a light and fluffy biscuit.

Let's talk 🎁🎁🎁...........

It's a pleasure to listen what you said combined with the recipe!

It's called a cutlet, not a curled-uplet!! Thank you Chef John.

That egg looks like my perfect level of doneness for anything except scrambled or hard-boiled, the yolk is not runny but not hard; just sort of gooey. It's what I try for when I fry one for breakfast, or poach one in a pot of ramen.

Ohhh Noooo! I have a pork loin, but it’s FROZEN!!! 😫 I need one of these now! Ahhhhhrrrrrrrgggg…….. Looks good chef 😁👍

That looks so tasty! The thumbnail picture looks like a smiley face XD

Looks delicious, as always! The version with the onions and eggs on top did look a bit like you were eating a muppet, though.

Maybe next he'll do Kermit the frog legs....

I'm too lazy to do all your recipes. But I watch them all because of the meditative voice :)

I was so let down when he said he needed to take pictures, and not contractually obligated pictures… not 30 seconds later, completely redeemed 😂😂😂

Wow that’s a happy looking sandwich!

Sorry if something similar has been said before, Chef John, but we think the second cutlet with the eggs and onion look like Sponge-Bob Squarepants after he went to the dark side. Great recipe, which I'm looking forward to try!

Had that in Germany but it was called Schweineschnitzel, though not with maple syrup.

God bless you.

My personally favorite breakfast meal is a slice of toast covered in chili, scrambled eggs on top, with slices of avocado.

Kinda looked like a smiling face when you plated it. Can't wait to try. Might add some garlic powder for fun.

Allegedly the reason you don’t flip your meet twice is because the juices that seep out from the top will evaporate causing the net to be dry and seized. I haven’t really had issues before but that’s what they say.

I think this in a breakfast sandwich would be perfect.

Looks delicious

"A few shakes of cayenne, just to stay in shape." Chef John...you are the best and you set the bar.

“It’s called a cutlet, not a curleduplet” 😂😂😂

"Hi, I'd like to talk to you about your pork chop's warranty." I love your banter!

I buy something that looks like this here in The Netherlands. They call it schnitzel. You can buy pork and chicken variations. In Brazil we used to make them with beef steaks.

Let's talk 🎁🎁🎁...........

Hello.... I don't eat breakfast .... but definitely want this for my dinner ... Thank you

Made this tonight. Lovely…

Dude, a boneless cutlet is just a schnitzel! Nevertheless, I like the idea of ​​a breakfast schnitzel. 😋

Maybe plate this up with the sliced eggs so they look like eyes on the, with the pickled onions making a smile 😁

Let's talk 🎁🎁🎁.........

1:18 Glad to see the cayenne meme is still going strong after all this time!

Agreed Chef, I also like turning my meat over whenever I feel like it.

Man, I wish I was your friend or something, b/c... that looks delicious! I'd be willing to help with Kitchen clean up & prep work, to get some? Anyways, thanks for sharing this... I'll definitely give it a shot.

Wow very nice sharing 🥰 yummy 😋

That would be very good with potato pancakes and apple sauce.

I know you may have lost some audience members, but you had me at "fennel seeds" being first thing on video.

0:51 Joke's on you, Chef! I bought a mortar and pestle for Rusty Chicken and it is so worth it!

Do yourself a favor and follow his traditional aioli recipe if you haven’t yet! It’s absolutely fantastic

The egg was the best part of this dish. To get even browning use a weight on the protein.

Oh sounds and looks GOOD!!!!!!

Only thing better than pork chops and egg's is Pork chops and Applesauce!!! ❤️

Said with a gangster accent

I'm mildly amused at using kosher salt on a pork chop. And yes, I know the salt isn't that kind of kosher, but still

You are after all the king of your spice bling !!

Let's talk 🎁🎁🎁.........

Thank you Chef Cook.

It's also called Schnitzel 🙂

where is it called schnitzel?

Cutlet is an ooooold English term. It can describe a wide variety of meat related cuts.

That seems perfect to put in a sandwich. Maybe not the sweet hamburger buns, i am thinking something more neutral. Add some rocket, tomatoes, cucumber, lemon and enough a great meal.

I was thinking an over easy egg, on Jewish Rye, and no I'm not trying to be funny, or smart assed, It's just good bread...

woah woah woah!! nutmeg!?😮 you cleared it with John Townshend first I take it? 😂 on a scientific note I can whole heartedly agree that this experimentation I can get behind. 😎👍

Let's talk 🎁🎁🎁...........

Needs home fries and sausage gravy... *drooling*

How does sausage gravy drool? 🤣

My 5 yr old daughter noted how the eggs and the onions looks like a happy face and now I can't unsee it...

I have pork chops & eggs all the time for breakfast!!!

That is a very happy cutlet :D

I think I'm going to try to adapt this for an air fryer. Do you think it will work?

A beautiful cutlet good to eat

We used to eat Breakfast Chops all the time growing up! huh...who knew my Mom was ahead of the curve????

Very nice 👍

OH MY GOODNESS!!! Yessss!❤

I was sitting there yelling at you the whole time about it needing sage lol.

Wow!❤

I'm a little disappointed that the onions weren't arranged as a mouth for the egg eyes

Love from India....Absolutely delicious....,I am your new subscriber, I really appreciate your great work. friend thank you for sharing yammy recipe.stay blessed and connected my friend...

Let's talk 🎁🎁🎁.........

I have a mortar and pestle but apparently I need to season it, whatever that means. How do I know when it’s ready?

It's 2am in my local. and now I'm famished. I'd like to see the manager about that money back guarantee. ♥️😆☕

Yum!!

The Pork Store Cafe in San Francisco makes amazing pork chops for breakfast...

I know what's for dinner tomorrow :D

06:02 the male viewing audience applauds 😂

Chef John’s the type of man to use tongs to flip the raw meat even though he just touched it to pat down breadcrumbs 😂 keep being you Chef. ❤

@Precious Lynnette Yeah, I get it! I'm not stupid!!🤓 Just kidding, but really, me too, sometimes I just like to randomly reply, OK! Juuust kidding, but seriously, people these days? Right? Jesus Saves! 😇🙏🏻 I'll pray for you!🙏🏻😇✌🏻

To prevent your jar of spices get contamination from pork.

@Vision and Voice are you talking about me cause I didn’t mean anything rude about it. What was shown was kinda funny to me.

@Sean O I don’t know it was just something I thought was funny. 🤷🏾‍♀️It doesn’t really matter what he did in between shots I’m laughing at what was shown to us you know. 😁

@Alan Bram If you poke the cutlet with a fork then you let the juice out and it ends up dryer. 😀

I miss the freakishly small wooden spoon 😂 idk why i thought of that rn

Chef John sounds like he’s had a glass and a puff! 🥳🍻

Haven't you? Catch up son!!!

Let's talk 🎁🎁🎁.........

Get the parsley out of my eyes 👀 😆