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

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.

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!

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

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.

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.

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

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

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

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

I have tried this recipe several times now and it is absolutely delicious. I enjoy watching this recipe over and over.....

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.

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

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

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!!

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

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

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

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

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

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

Made this tonight. Lovely…

The cutlet has beautiful eyes 😍

Wow that’s a happy looking sandwich!

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

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

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

Thank you Chef Cook.

Now I want breakfast for dinner!!!!

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).

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

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

Wonderful wonderful breakfast recipe 👌

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!

Will try this today!

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

0:56 I listened to you Chef John. I have one. Game changer.

Oh sounds and looks GOOD!!!!!!

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. ❤

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!

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

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

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

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

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.

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

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

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

Looks so delicious, thanks for sharing🌷👍

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.

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

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

OH MY GOODNESS!!! Yessss!❤

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

Oh I'm tryin' that...

A beautiful cutlet good to eat

Perfect

I think this in a breakfast sandwich would be perfect.

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

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

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!

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

Now I have to thaw out some pork chops!!

Definitely Fine Dining breakfast, Chef John!

Nice!

THAT FENNEL THO!!!!!🤯💪🏻✌🏻

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

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

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

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

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

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.

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...

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

Wow very nice sharing 🥰 yummy 😋

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.

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

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. 😎👍

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

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.

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

Yum

A little off topic, maybe, but I'm just imagining selling this as a breakfast to an Italian. That would be a funny scene to witness.

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

Genius!

Yum!!

I know what's for dinner tomorrow :D

CJ convinced me to get a motar and pestle a while ago. Its still in the box as I have no one to cook for

Did anyone notice the Scarborough Fair reference at 1:33-1:47?

Wow!❤

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

Looks delicious

Hello Chef John

That is a very happy cutlet :D

4:37 Press crumbs to meat with hand.. but still flip over with tongs!

FENNEL YES! And the theme song to the old Batman TV show, I will forevermore be cursed to sing as "Faat, Maan!"

Props for dissing "turkey bacon." There's nothing "bacon" about it. They should be called "disappointment strips."

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

hej chef john , greetings from sweden , iam a chef , beginner,, and not have the exprience enough for preparing food for a party 50 pers. any suggestions from u? 😍