Deep Fried Pork Cutlets Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Pork cutlets10 Ounce, pounded flat and edges slit (2 Cutlets, 5 Ounce / 150 Gram Each)
 Flour1⁄2 Cup (8 tbs)
 Egg1 , lightly beaten
 Dry bread crumbs1⁄2 Cup (8 tbs)
 Oil2 Cup (32 tbs) (For Deep Frying)
For tomato-pineapple garnish
 Tomatoes6 Small
 Pineapple slice2 , halved
 Butter2 Tablespoon
 Cabbage leaves4 , shredded
 Hot tomato sauce1⁄4 Cup (4 tbs)
 Tomato sauce3 Tablespoon
 Worcestershire sauce1 Tablespoon
 Mustard1 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2130 Calories from Fat 721

% Daily Value*

Total Fat 103 g158.3%

Saturated Fat 28.3 g141.3%

Trans Fat 0 g

Cholesterol 301 mg

Sodium 3127.3 mg130.3%

Total Carbohydrates 262 g87.4%

Dietary Fiber 67.9 g271.4%

Sugars 99.2 g

Protein 63 g126.3%

Vitamin A 165.5% Vitamin C 1373.8%

Calcium 121.2% Iron 111.3%

*Based on a 2000 Calorie diet


Season the cutlets with salt and pepper, and coat them thinly and evenly with the flour, shaking off any excess.
Dip the meat in the egg, then in the bread crumbs, coating the surfaces evenly.
Heat the oil to 325° to 335° F. [160° to 170° C] and fry the meat, turning once, for five to six minutes.
Raise the temperature just before removing the meat, to crisp it.
Meanwhile, for the garnish, cut a deep cross in each tomato, put in a piece of butter, and arrange on a baking sheet with the pineapple.
Bake in a 400° F. [200° C] oven for five minutes.
Arrange the baked tomatoes and pineapple slices with the shredded cabbage upon the fried cutlets.
Blend all of the sauce ingredients together in a bowl and pass it separately.