Ingredients
2 lbs thin pork cutlets, boneless
2 tbsp salt
400 g seasoned bread crumbs
2 tbsp pepper
400 g flour
2 tbsp salt
3 eggs
1 litre vegetable oil
Cooking instructions
Cut off fat from pork cutlets. Using mallet, pound each pork cutlet on both sides until thin (¼“) and tender. Season both sides with salt, pepper and onion salt. Beat eggs in a container, season with salt, pepper and onion salt. Place it on a plate. On separate plates, put flour and bread crumbs. Dip each pork cutlet, both sides, in flour, then in eggs and finally in bread crumbs. Put aside in a separate plate.
In a deep frying pan, best to use an electric one, heat oil. Place 3-4 cutlets in the hot oil. Cook until the bottom side of the pork is slightly brown, turn over each cutlet, and finish cooking. Remove the cutlets into a roast pan, and finish cooking the remaining cutlets in the same way. Once all cutlets are cooked, place roast pan in the oven at 150 F and cook for 20 minutes. Then remove from roast pan and place in serving dish.
