Fried pork cutlet

serves 4

Ingregients

• 1 lb. (450 g) pork cutlet

A.

• 1/8 t. salt
• 1/8 t. pepper

• 1/4 c. low-gluten flour
• 1 egg(lightly beaten)
• 1 c. fine bread crumbs
• 2 c. shredded cabbage
• 1 tomato
• 1 gherkin cucumber(cut into thin diagonal slices)

Directions

Cut off the sinews from the edges of the pork cutlet(illus.1). Cut into 4 equal pieces (illus. 2). sprinkle on A. Gently dip first in the flour, then in the egg mixture, then in the fine bread crumbs.

Heat 2 cups oil to medium hot in a frying pan or wok. Fry the cutlets about 5 minutes (be sure to remove particles from the oil when frying to keep it clean). The surface of the cutlet should be crisp and golden brown,and the meat should be cooked through. Remove from the oil, cut into pieces, and arrange in a serving dish. Garnish with the shredded cabbage, tomato, and gherkin cucumber slices. Dip in ketchup or pepper-salt before eating; or a little lemon juice may be squeezed over the top. Spray the fine bread crumbs lightly with water before use (illus. 3) to prevent the fried batter coating from becoming too hard.