4 Serves
66 Mins
Using a meat mallet, pound the pork loin chops until they are about 1/4 inch thick.
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Vitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
28 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
133 mg / 1,250 mgPotassium
461 mg / 4,700 mgSodium
929 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
13 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Season the pork with salt and pepper. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each pork cutlet in flour, dip into the beaten eggs, and coat thoroughly with breadcrumbs.
Heat cooking oil in a frying pan over medium-high heat. Fry the cutlets for 4-5 minutes per side until golden brown and cooked through.
25
g95
g20
g
Yemeni
