2 Serves
35 Mins
Season the pork cutlets with salt and pepper on both sides.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
35 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
138 mg / 1,250 mgPotassium
472 mg / 4,700 mgSodium
926 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Dredge the pork in flour, dip into beaten eggs, and coat thoroughly with panko breadcrumbs.
Heat a generous amount of cooking oil in a frying pan over medium-high heat.
Fry the cutlets until golden brown and cooked through, turning once with tongs.
Drain the excess oil on a wire rack before serving.
35
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Rwandan
Cuban