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Breaded Pork Cutlets

Want to impress your family? Definitely make this dish! These breaded pork cutlets have a golden, crispy crust on the outside and tender, juicy meat within. Serve with a side dish and fresh vegetables.

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Pork steak
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 15 g
Fats 35 % 18 g
Carbohydrates 35 % 18 g
288 kcal
GI: 0 / 0 / 100
    1. Let's make breaded pork cutlets—start with the pork. It's best to buy meat that isn't too fatty; trim off any fat you find. 2. Rinse the piece of pork and pat it dry with a paper towel. 3. Cut the meat into pieces that aren't too thin, about ¾ inch (1.5–2 cm), place on a cutting board, and pound them flat. 4. Season the cutlets with salt and pepper to taste. 5. While they rest, make the egg wash: whisk the egg with the warm water. Dip each piece of meat first in the egg wash, then in the breadcrumbs. 6. Fry the cutlets until they're partway cooked. 7. Then finish them in the oven: place the pan in a preheated oven and bake for 10 minutes at medium heat.

Caloric content of the products possible in the composition of the dish

  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Pepper - 26  kcal/100g
  • Table salt - 0  kcal/100g
  • Breadcrumbs - 347  kcal/100g

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