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4 Serves
59 Mins
Place the pork cutlets on a cutting board and use a meat tenderizer to pound them until they are thin and uniform in thickness.
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ChineseVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
25 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
323 mg / 4,700 mgSodium
1846 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
17 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Season the pork cutlets generously with salt and pepper on both sides.
Dredge each cutlet in flour, dip into beaten eggs, and coat thoroughly with panko breadcrumbs.
Heat a generous amount of cooking oil in a large frying pan over medium-high heat.
Fry the breaded pork cutlets in the hot oil for about 4 to 5 minutes per side until they are golden brown and cooked through.
Remove the cutlets from the pan and drain on paper towels before serving hot.
43
g66
g24
g
Tunisian
Polish