G and I try to have salad every other day. We use all sorts of different proteins. Yesterday his sisters were up for dinner and we made pork cutlets.
I’ve made them before, but these were the best so far. G was the flattener for lack of a better name. I don’t want my cutlets thick.
If you start with a palm-sized piece of pork tenderloin, you then flatten it to almost double the size using a meat tenderizer or the side of a plate..
For 4 cutlets, I then beat 2 to 3 eggs in a shallow bowl or plate. I then use another plate for Panko. I like them crispy. Dip them in the eggs and then into the Panko.
I put approximately 1/4 inch of vegetable oil in a large fry pan. I heat it up to medium high. It only takes a few minutes on either side to cook them.
This is a super fast meal. If there are any leftovers, they can be cut up for tomorrow’s salad.
*****from the Recipe Box:
A more la-de-da name is schnitzel, but I have to look it up every time to make sure I’m spelling it right.;
and remember: Everything I needed to know, I learned from a Little Golden Book. Big kiss, Lynn