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Deep Fried Pork Cutlets

Meat.World's picture
Ingredients
  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
  Tomatoes 6 Small
  Pineapple slice 2 , halved
  Butter 2 Tablespoon
  Cabbage leaves 4 , shredded
  Hot tomato sauce 1⁄4 Cup (4 tbs)
  Tomato sauce 3 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Mustard 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Interest: 
Healthy

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