PORTIONS: 6
INGREDIENTS
1½
lb. thin pork loin cutlets, pounded
2 tsp. salt, or to taste
½ tsp. coarse black pepper
3 garlic cloves, chopped
3 Tbsp. parsley, finely chopped
½
cup flour
4 beaten eggs
Oil for frying
PREPARATION
Season the pork cutlets with salt, pepper, garlic and parsley.
Heat up the oil in a skillet at moderate temperature.
Dip the cutlets in flour, eggs and fry until golden brown.
Serve hot. Pork cutlets can be served cold in sandwiches too.
If you desire, melt some butter with lemon juice and pour over the
cutlets.
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