Breaded Pork Cutlets Recipe

Breaded Pork Cutlets picture


Cooking Time2 MinDifficulty LevelEasy
Health IndexAverageCuisine
MethodMain Ingredient


 Pork tenderloin1 Pound, cut crosswise into 6 pieces
 Dry sherry1⁄4 Cup (4 tbs)
 Soy sauce1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm), minced
 All purpose flour1⁄2 Cup (8 tbs)
 Egg1 , beaten
 Thinly sliced green onion2 Tablespoon
 Fine dry bread crumbs3⁄4 Cup (12 tbs)
 Cooking oil3 Tablespoon
 Pickled ginger/Lemon slices1 , cut into thin slices

Nutrition Facts

Serving size: Complete recipe

Calories 1480 Calories from Fat 610

% Daily Value*

Total Fat 69 g105.6%

Saturated Fat 13.9 g69.3%

Trans Fat 0.2 g

Cholesterol 506.3 mg

Sodium 4572.9 mg190.5%

Total Carbohydrates 90 g29.8%

Dietary Fiber 5 g20.2%

Sugars 4.6 g

Protein 116 g232.5%

Vitamin A 29.1% Vitamin C 25.4%

Calcium 17.1% Iron 66.2%

*Based on a 2000 Calorie diet


Pound pork to 1/4 to 1/8 inch thickness.
Cut small slits around edges to prevent curling.
Place pork in shallow baking dish.
To prepare marinade, stir together dry sherry, soy sauce, and garlic.
Pour marinade over pork.
Marinate at room temperature for 30 minutes, turning pork twice; drain.
Combine flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Combine egg, and 1 tablespoon water.
Coat meat with flour mixture; dip cutlets in egg mixture, then in bread crumbs.
In large skillet cook half the cutlets in hot oil 2 to 3 minutes on each side.
Remove from pan to platter; keep warm.
Add a little more oil, if necessary.
Repeat with the remaining cutlets.
If desired, thinly slice cutlets crosswise to serve.
Garnish with pickled ginger or lemon.
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