Pork Cutlets

Posted on November 29, 2011

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Fried meat!? How could that not be delicious? I used thin, boneless pork chops for this evening’s meal. Set up an assembly line as follows: a plate with flour, a bowl with 2 eggs,beaten, and a plate with Italian breadcrumbs. Use a meat mallet to flatten your meat as thin as possible without tearing it. Then dredge in flour, dip in eggs and dredge in breadcrumbs. Fry meat so it is golden brown. The leftovers are perfection in a roll with mayo and lettuce. Don’t worry about the calories, just indulge! I served mine with some Cous Cous, beat salad and green salad. Also make sure to serve the cutlets with sliced lemons and add a quick squeeze of juice before digging in!

 

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