Pork cutlet
Breaded pork loin cutlet pan fried in sunflower oil until golden and crisp.
- Number of servings
- 1
Nutrients
For entire dish
- Calories
- 484 kcal
- Protein
- 38.1 g
- Carbohydrates
- 18.8 g
- Fat
- 27.9 g
- Fiber
- 1.4 g
Per serving
- Calories
- 484 kcal
- Protein
- 38.1 g
- Carbohydrates
- 18.8 g
- Fat
- 27.9 g
- Fiber
- 1.4 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 40 mcg
- D
- 0.5 mcg
- E
- 6.2 mg
- K
- 1.6 mcg
- B12
- 0.2 mcg
- Fe
- 1.2 mg
Ingredients
- Pork loin — 150 g
- Breadcrumbs — 25 g
- Chicken egg — 25 g
- Sunflower oil — 15 g
- Table salt — 2 g
- Black pepper — 1 g
Cooking instructions
- Slice the pork loin into one thick cutlet.
- Pound it to an even thickness.
- Season with the salt and black pepper.
- Beat the egg in a shallow bowl and spread the breadcrumbs on a plate.
- Dip the cutlet in the egg and coat it with the breadcrumbs.
- Heat the sunflower oil in a skillet over medium heat.
- Fry the cutlet for 5 minutes per side until golden and cooked through.
- Rest the cutlet for 2 minutes and serve hot.