Tender, Crispy, Chcke-Fried Pork Cutlet

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Chief Longwind Of The North

Aug 26, 2004
I jsut found a pork cutlet in the freezer, all wrapped up by itself. I said to myself, "Self, I think this pork cutlet would be good for lunch." And then I remembered that pork cutlets are very easy to overcook, and make as tough as leather. I wanted to make sure that this cutlet was treated lovingly. So I turned it into a chicken-fried pork cutlet. It came oit very tender, and moist. The coating kept it from both overheating, and drying out. Here's how it was made.

1/2 cup AP flour
1/2 cup cornstarch1
1 tsp. salt
1/2 tsp, cayenne pepper
1/2 tsp. ground black pepper
1.2 tsp. granulated garlic powder
3/4 cup water
1 beaten egg
1 inches hot veggie oil {sunflower oil if you can get it}
1.2 inch thick pork cutlets

Heat oil in a heavy frying pan. Combine dry ingredients. Dredge the cutlets through the dry ingredients. Lt sit for 3 minutes. Dip cutlets in egg wash and let sit for 3 minutes. Dredge cutlets again in flour and set aside on rack. combine water and dry ingredients to make a smooth batter. Dip cutlets in batter, making sure to coat the whole thing. Place on the hot oil and cook for 4 minutes. Turn over and cook for 5 minutes more. Serve with your favorite sauce, or as is. Enjoy.

Seeeeeya; Chief Longwind of the North
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