Crispy Pork Cutlets by chenboying


									                        Crispy Pork Cutlets

4, 3oz. pork cutlets tenderized, pounded to 1/8 inch thickness and
seasoned with a little salt and fresh black pepper
8 oz. Gluten free bread crumbs also seasoned with salt & pepper.
I made some using frozen GF/CF hotdog buns, crumbled using a
food processor.

1 egg plus 2 oz. cold water lightly beaten with a pinch of salt and
2 tbls. Cornstarch
3 tbls. Olive oil

Tenderize and thin out the cutlets using a meat mallet or small
skillet. Season with salt & pepper and dredge lightly with corn
starch. Heat a large frying pan to medium heat and add the olive
oil. Dip each cutlet into the egg mixture and then in the bread
crumbs and gently press to cover thoroughly. Place breaded
cutlets two at a time into hot oil and sauté for two minutes each
side. Remove to paper towels to drain.

These will turn out very light and crispy. If your child likes
chicken nuggets or fish sticks, you can cut into thin strips to
resemble either of those. My son loved them and he doesn’t tend
to like most meat products in general. Add a side of green beans,
corn and/or fruit of your choice. This is a very healthy and yummy
meal, and is relatively easy and fast to make (always important for
us busy parents!)

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