PORK LOIN CUTLETS ALBARDADO

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.