Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, venetian-style pork cutlet. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Butterfly the cutlet and pound until very thin. Dip it into beaten egg with salt and then coat it twice with breadcrumbs. Jason and I try to penny pinch whenever we can.
Venetian-style Pork Cutlet is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Venetian-style Pork Cutlet is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook venetian-style pork cutlet using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Venetian-style Pork Cutlet:
- Take 1 pound pork cutlet
- Make ready 2 eggs
- Take 1 cup all purpose flour
- Prepare 2 cup breadcrumbs
- Prepare As needed sunflower oil to fry in
- Make ready 1 cup white wine vinegar
- Take To taste salt and ground black pepper
To same pan add garlic and pepper flakes adding a little more oil if needed. When garlic is golden add wine, chicken broth and. Try this recipe for Katsudon, a popular Japanese bowl dish of tonkatsu, or breaded deep-fried pork, and eggs in a sweet and salty broth over rice. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked.
Steps to make Venetian-style Pork Cutlet:
- Butterfly the pork and beat it thin with a mallet.
- Season the cutlet after they have been beaten thinly.
- Beat the eggs. Heat the oil
- Dip the thin pork cutlet into the flour
- Dip the pork into the egg
- Then Dip into the breadcrumbs coat throughly
- Fry till golden brown remove the oil.
- Add the fried cutlet into vinegar cook till the vinegar evaporates.
- Serve immediately, I hope you enjoy!
These quick breaded pork cutlets made with just a few ingredients are so delicious everyone will be wishing they helped make them. tasty! I bought pork cutlets but I didn't know how to cook them. This recipe was s great solution. Sweet potato flour makes the crispiest crust for these pork cutlets, while a soy marinade gives them extra depth. Flatten the pork chops with the dull edge of a cleaver or heavy knife to give the surface an almost fluffy Photo by Alex Lau, food styling by Lillian Chou, prop styling by Beatrice Chastka.
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