Breaded Pork Cutlets

Ingredients

• 8 boneless pork loin slices, about 3 ounces each, trimmed of excess fat
• 1 teaspoon ground cumin
• 1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried
• Salt and freshly ground pepper to taste
• 1 egg, beaten
• 4 tablespoons water
• 2 cups fresh bread crumbs
• 4 tablespoons olive oil
• 4 lemon wedges

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    637 calories; 31 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 45 grams protein; 155 milligrams cholesterol; 495 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Place the pork slices between sheets of plastic wrap on a flat surface. With a meat pounder or a mallet, pound them to flatten without breaking the meat. The meat should be about 1/4 inch thick.
2. Combine cumin, rosemary, salt and pepper. Blend well. Season the cutlets on both sides.
3. Beat the egg with the water. Place in a large flat dish. Coat the cutlets with the mixture, remove the excess and dip them into bread crumbs.
4. Place the cutlets on a flat surface and tap lightly with the flat side of a heavy knife to help the bread crumbs adhere.
5. Heat the oil in a large nonstick skillet and cook the pork cutlets over medium heat about 3 minutes on each side until golden brown and cooked through. Serve with the lemon wedges.

20 minutes