Battered Pork Cutlets in a Skillet

This incredibly tasty recipe is sure to win you over!

Recipe author

Servings:

Lemon juice

Pork (or 2)

1.5

Eggs

Vegetable oil

Salt (or 2)

1.5

Ground black pepper

Breadcrumbs (or flour)

150

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 15 g

Fats 49 % 20 g

Carbohydrates 15 % 6 g

262 kcal

GI: 0 / 0 / 100

Cooking method

In my family, Sundays — especially Sunday mornings — call for cooking something a little special. The meat I'm suggesting here will really please you. We're making meat in batter! In our house we just call them "pieces." Before frying, we marinate the pork. In what? Mayonnaise, of course — it makes the meat wonderfully soft and juicy. Add a little lemon juice for just the right tang. (By the way, I do the same when I make kebabs.) So: cut the pork into slices about 3/4 inch (2 cm) thick, across the grain. Coat the meat with mayonnaise. You can also make this coating yourself: whisk together refined oil, a raw egg, salt, and pepper until it reaches the consistency of regular mayonnaise. Dip the pieces of meat into the sauce and refrigerate. After a while, fry them. You can dredge them in flour or breadcrumbs, which acts like a batter — or make a proper batter separately from one egg, salt, and flour. I like to add plenty of black pepper to the batter. Fry on both sides in vegetable oil (or butter!) over medium heat.