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Reverse pork cutlets

Reverse pork cutlets

    

Especially delicate and delicious pork cutlets.

Cook

No. of servings

Ready in

Difficulty

low

 

Categories:    

 

breadcrumbs3.5oz100grams
chicken egg1pc1piece
flour medium3.5oz100grams
olive oil6.75tbsp100milliliters
pork loin14oz400grams

1. Pound the cutlets

pork loin 14 oz (400 g)

Cut pork loin into 3 - 4 cutlets and pound them on both sides. Cover them with sheets of heavy plastic to prevent the meat from sputtering while it's being pound.

Pound the cutlets

2. Triplecoat

chicken egg 1 pc  flour medium 3.5 oz (100 g)  breadcrumbs 3.5 oz (100 g)

Prepare ingredients for the triplecoat (flour, egg, breadcrumbs). Season the pork cutlet with salt, first dip it in breadcrumbs, then in egg and at the end in flour.

Triplecoat

3. Cooking in oil

olive oil 6.75 tbsp (100 ml)

Heat oil in a skillet over medium-high heat. Add pork cutlets and saute them on both sides until golden.

Cooking in oil

4. Baking in the oven

Place the cooked cutlets in the baking tin, pour water in. Bake cutlets in covered baking tin for 60 minutes at 300°F (150°C) C in the electric oven with both top and bottom heating. After 60 minutes the meat is soft and well prepared.

Baking in the oven

5. 

Transfer cutlets to the plate. Serve with boiled potatoes or vegetable salad as a side dish.

Bon appetit!

 

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