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Pork Cutlets With Potato and Leeks
1 Egg white plus 1 tablespoon water
1 ts Dry mustard
1 Boneless pork cutlet; pounded thin (4-ounce)
1/2 c Flour
1/2 c Dry bread crumbs
1 tb Olive oil
In a mixing bowl,beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate, covered by a piece of waxed paper or plastic wrap.
Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking , turning once again if necessary, until the pork is ciiked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper bag. Serve with a squeeze of lime.
Yield: 1 serving
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