Deep Fried Pork Cutlets
|Pork cutlets||10 Ounce, pounded flat and edges slit (2 Cutlets, 5 Ounce / 150 Gram Each)|
|Flour||1⁄2 Cup (8 tbs)|
|Egg||1 , lightly beaten|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|For tomato-pineapple garnish|
|Pineapple slice||2 , halved|
|Cabbage leaves||4 , shredded|
|Hot tomato sauce||1⁄4 Cup (4 tbs)|
|Tomato sauce||3 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
Season the cutlets with salt and pepper, and coat them thinly and evenly with the flour, shaking off any excess.
Dip the meat in the egg, then in the bread crumbs, coating the surfaces evenly.
Heat the oil to 325° to 335° F. [160° to 170° C] and fry the meat, turning once, for five to six minutes.
Raise the temperature just before removing the meat, to crisp it.
Meanwhile, for the garnish, cut a deep cross in each tomato, put in a piece of butter, and arrange on a baking sheet with the pineapple.
Bake in a 400° F. [200° C] oven for five minutes.
Arrange the baked tomatoes and pineapple slices with the shredded cabbage upon the fried cutlets.
Blend all of the sauce ingredients together in a bowl and pass it separately.