| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Cklive15 |
1 |
servings |
INGREDIENTS
| 1 |
|
Egg white plus 1 tablespoon water |
| 1 |
ts |
Dry mustard |
| 1 |
|
Boneless pork cutlet; pounded thin |
|
|
; (4-ounce) |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Dry bread crumbs |
| 1 |
tb |
Olive oil |
| 1 |
|
Lime |
INSTRUCTIONS
In a mixing bowl,beat the egg white and water until it starts to foam. Stir
in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the
cutlet in flour, then the egg mixture, coating thoroughly, and then in the
breadcrumbs. Be sure that both sides are covered well. Set aside, or
refrigerate, covered by a piece of waxed paper or plastic wrap.
Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the
heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown
the other side. Continue cooking , turning once again if necessary, until
the pork is ciiked through, about 5 minutes in total. When done, the flesh
will be white. Drain on a paper bag. Serve with a squeeze of lime.
Yield: 1 serving
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9271
Converted by MM_Buster v2.0l.
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