Crunchy Pork Cutlets
Jennifer Halcomb
Recipe by: Mary Sue Milliken and Susan Feniger, Border Grill, Santa Monica, CA
ingredients
- 1 pound pork loin, cut into 1/4 inch slices
- 1/2 cup all-purpose flour
- salt and pepper to taste
- 2 eggs beaten with 1 tablespoon water
- 1 cup panko (Japanese bread crumbs) or dry bread crumbs
- 2 tablespoons vegetable oil
- tonkatsu or barbecue sauce for dipping
directions
- 1
Place the flour in a bowl and season with salt and pepper. In a second bowl, whisk the eggs with the water and place the bread crumbs in a third, shallow bowl.
- 2
Dip each pork slice or cutlet in flour. Pat off excess flour, dip in egg and then bread crumbs, coating evenly.
- 3
Lightly coat a skillet with vegetable oil and place over medium-high heat. Fry cutlets in a single layer, until golden on both sides, about 2 minutes per side.
- 4
Drain on paper towels. Chop into slices and refrigerate until ready to serve. Serve with tonkatsu or barbecue sauce for dipping.
Source: Jennifer
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews