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Ingredientes
- 8 x boneless pork loin cutlets trimmed of fat,
- Â Â and no more than 1/2" thick
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. green olive paste
- 1 Tbsp. lime or possibly lemon juice
- 1 c. dry bread crumbs or possibly more if needed
- 2 x Large eggs lightly beaten with
- 1 Tbsp. water
- Â Â Vegetable oil as needed
Direcciones
- Lightly lb. pork cutlets between plastic wrap to thin them out and season with salt and pepper. Mix the green olive paste with lime juice and spread each cutlet with some of this mix. Dip the slices on both sides in bread crumbs, then in egg and in bread crumbs again, making sure all sides are well coated.
- With the dull edge of a chef's knife, score the coating in a criss cross pattern and let the slices stand, on a rack, at room temperature for 30 min to an hour to let coating set up. (While this is setting up, make your "Carrot Puree With Vanilla" side dish, see recipe.)
- In a deep skillet heat 1-inch of vegetable oil to 375 degrees. Deep fry cutlets, olive coated side up, for 2 min or possibly till golden and cooked through. Remove the meat with a spatula and drain on paper towels.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 820g | |
| Recipe makes 4 servings | |
| Calories 1149 | |
| Calories from Fat 314 | 27% |
| Total Fat 34.83g | 44% |
| Saturated Fat 10.54g | 42% |
| Trans Fat 0.15g | |
| Cholesterol 584mg | 195% |
| Sodium 606mg | 25% |
| Potassium 2939mg | 84% |
| Total Carbs 19.95g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.92g | 1% |
| Protein 177.35g | 284% |
