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Breaded Pork Cutlets

Flavors.of.Asia's picture
  Pork tenderloin 1 Pound, cut crosswise into 6 pieces
  Dry sherry 1⁄4 Cup (4 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  All purpose flour 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Thinly sliced green onion 2 Tablespoon
  Fine dry bread crumbs 3⁄4 Cup (12 tbs)
  Cooking oil 3 Tablespoon
  Pickled ginger/Lemon slices 1 , cut into thin slices

Pound pork to 1/4 to 1/8 inch thickness.
Cut small slits around edges to prevent curling.
Place pork in shallow baking dish.
To prepare marinade, stir together dry sherry, soy sauce, and garlic.
Pour marinade over pork.
Marinate at room temperature for 30 minutes, turning pork twice; drain.
Combine flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Combine egg, and 1 tablespoon water.
Coat meat with flour mixture; dip cutlets in egg mixture, then in bread crumbs.
In large skillet cook half the cutlets in hot oil 2 to 3 minutes on each side.
Remove from pan to platter; keep warm.
Add a little more oil, if necessary.
Repeat with the remaining cutlets.
If desired, thinly slice cutlets crosswise to serve.
Garnish with pickled ginger or lemon.

Recipe Summary

Difficulty Level: 
Cook Time: 
2 Minutes

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1480 Calories from Fat 610

% Daily Value*

Total Fat 69 g105.6%

Saturated Fat 13.9 g69.3%

Trans Fat 0.2 g

Cholesterol 506.3 mg168.8%

Sodium 4572.9 mg190.5%

Total Carbohydrates 90 g29.8%

Dietary Fiber 5 g20.2%

Sugars 4.6 g

Protein 116 g232.5%

Vitamin A 29.1% Vitamin C 25.4%

Calcium 17.1% Iron 66.2%

*Based on a 2000 Calorie diet

Breaded Pork Cutlets Recipe