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Deep Fried Pork Cutlets Recipe
|Pork cutlets||10 Ounce, pounded flat and edges slit (2 Cutlets, 5 Ounce / 150 Gram Each)|
|Flour||1⁄2 Cup (8 tbs)|
|Egg||1 , lightly beaten|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|For tomato-pineapple garnish|
|Pineapple slice||2 , halved|
|Cabbage leaves||4 , shredded|
|Hot tomato sauce||1⁄4 Cup (4 tbs)|
|Tomato sauce||3 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
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
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.