Breaded pork cutlets

Name: Breaded pork cutlets
Ingredients: 750 g pork leg; 1 teaspoon fine salt; 1/2 teaspoon ground black pepper; 2 eggs; 1/4 teaspoon fine salt; 1/4 teaspoon ground white pepper; 100 g breadcrumbs; 750 ml oil for frying

Meat - Breaded pork cutlets by Clarisa B. - Recipia

Breaded pork cutlets are fried in a deep pool of oil until the crust is golden or deep golden brown. Thinly pounded pork leg and an egg-and-breadcrumb coating make a firm crust, with no sauce or complicated extras. I choose slices with little membrane and pound them until they are an even thickness. Prep: 20 minutes. Cook: 24 minutes. Total time: 44 minutes. Servings: 4. About 520 kcal and 46 g protein per serving.

Ingredients

750 g pork leg
1 teaspoon fine salt
1/2 teaspoon ground black pepper
2 eggs
1/4 teaspoon fine salt
1/4 teaspoon ground white pepper
100 g breadcrumbs
750 ml oil for frying

Preparation

1. Cut the pork leg into 8 slices and pound them until they are about 5 mm thick. 2. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of ground black pepper over the meat. 3. Beat the eggs in a bowl with 1/4 teaspoon of salt and 1/4 teaspoon of ground white pepper. Dip each slice in the egg, then coat it in breadcrumbs. 4. Heat 750 ml of oil in a deep 22 cm pan for 4 minutes, until it reaches 170°C. 5. Fry the cutlets two at a time, for about 2 minutes and 30 seconds per side, for 20 minutes in total. Take them out when the meat is cooked and the crust is golden or deep golden brown, and place them on paper towels.

Notes

I serve them with mashed potatoes. Fry them close to mealtime, since the crust softens if they sit covered; cooked cutlets keep in a sealed container in the fridge for up to 3 days. Pork leg with little membrane is easier to pound, while loin, being leaner, can dry out if it stays in the oil too long. Shake off any loose breadcrumbs before frying and remove burnt crumbs between batches. For a larger meal, pound the slices earlier, but keep them chilled and coat them just before frying. Regular breadcrumbs can be replaced with the same amount of gluten-free breadcrumbs; the eggs stay in, so this dish is not suitable for people who avoid them.