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1 pound pork loin, cut into 1/4-inch slices
1/2 cup all-purpose flour
salt and pepper to taste
2 eggs beaten with 1 tablespoon water
1 cup panko (Japanese bread crumbs) or dry bread crumbs
2 tablespoons vegetable oil
tonkatsu or barbecue sauce for dipping
1. Place the flour in a bowl and season with salt and pepper. In a second bowl, whisk the eggs with the water and place the bread crumbs in a third, shallow bowl.
2. Dip each pork slice or cutlet in flour. Pat off excess flour, dip in egg and then bread crumbs, coating evenly.
3. Lightly coat a skillet with vegetable oil and place over medium-high heat. Fry cutlets in a single layer, until golden on both sides, about 2 minutes per side.
4. Drain on paper towels. Chop into slices and refrigerate until ready to serve. Serve with tonkatsu or barbecue sauce for dipping.
Serving Size: 1 cutlet, sliced
Number of Servings: 6
|Fat||9 g||Fiber||0 g|
|Protein||19 g||Saturated Fat||2 g|
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