Pork Cutlets with Cornflakes

Pork cutlets with a twist. Why not try making them with cornflakes this time? The crust will be crispier, and the meat will be juicy and tender.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Meat, pork, thigh

  • 100 g Koruzni otrobi

  • 80 g Wheat flour, white, multi-purpose

  • 2 piece Egg, fresh

  • 0.5 teaspoons Salt, table

  • pieces Oil, plant, sunflower

Steps

  1. Wash the cutlets and dry them well. Pound them on both sides, season with salt, and let them rest for five minutes. Meanwhile, crack the eggs into a deep plate and whisk them with a whisk or fork. Prepare two more plates; pour flour into the first one and cornflakes into the second, slightly crushing them.

  2. First, coat the cutlets in flour, then dip them in the egg mixture, and finally roll them in the cornflakes.

  3. Heat the frying oil well in a deep pan. Be careful not to let the oil start smoking! Carefully place one or two cutlets into the hot oil, depending on the size of the pan. Fry the cutlets for two to three minutes on each side, or until the cornflakes turn golden brown.

  4. Place the fried cutlets on paper towels to drain excess fat. Then arrange them on plates and serve with potatoes and vegetables as a side dish.

Nutrition Information (Per 100g)

  • Calories: 236.98 kcal
  • Fat: 13.02 g
    • Saturated Fat: 4.34 g
  • Carbohydrates: 15.73 g
    • Sugars: 0 g
  • Protein: 14.53 g
  • Fiber: 8.68 g

Advice

Instead of regular frying oil, you can use coconut fat or palm oil. While frying, you can shake the pan slightly to achieve a crispier crust and juicier meat. Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut fat or good quality oil. The frying fat is hot enough when small bubbles form around a wooden spoon handle.