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Pork entrecote, fried in flour and egg

Pork Entrecôte Fried in Flour and Egg

Meltingly tender pork — delicious, satisfying, and a guaranteed family hit! Pork entrecôte isn't just a favorite in our house — my youngest daughter practically fights for the chance to make it from my recipe! She's already treated her fiancé to it, and he was seriously impressed.

Varvara

Recipe author

Composition / ingredients

Servings:

Pork (enough for 4-5 chops - pork rib/entrecôte)

500

Eggs

Flour

Salt

Ground black pepper

Vegetable oil (for frying)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 13 g

Fats 58 % 28 g

Carbohydrates 15 % 7 g

327 kcal

GI: 0 / 0 / 100

Cooking method

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Why do I use pork for these cutlets? It's more tender and cooks faster. So, cut the pork into 4–5 pieces. Pound each one on both sides with a meat mallet — I flatten them until they're really thin, so they fry up easily. Season with salt and pepper. Beat the eggs until frothy, and be sure to salt and pepper them too, plus a little crushed garlic. Then I salt and pepper each cutlet, dip it in flour, then in egg, then back into flour and again into egg. Meanwhile, the vegetable oil is heating in the skillet. As soon as I see it's hot, I add the cutlets. I fry them over high heat on both sides, turning twice. But — don't forget, it's best not to overcook the meat, or it turns tough. If you fry it this way, without cooking it hard to a crust, the entrecôte stays soft, juicy, and fragrant. And straight onto the plate! In other words, don't make it ahead — cook it right before serving. By the way, you can sometimes top the finished cutlets with grated cheese and let it melt under a lid. So good!