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Pork Cutlets With Potato And Leeks
Ingredients
- 1 x egg white plus
- 1 Tbsp. water
- 1 tsp dry mustard
- 1 x boneless pork cutlet - (4 ounce) pounded thin
- 1/2 c. flour
- 1/2 c. dry bread crumbs
- 1 Tbsp. extra virgin olive oil
- 1 x lime
- 1 x recipe Potato And Leeks see * Note
Directions
- In a mixing bowl, beat the egg white and water till it starts to foam. Stir in a tsp. of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mix, coating thoroughly, and then in the breadcrumbs. Be sure which both sides are covered well. Set aside, or possibly chill, covered by a piece of waxed paper or possibly plastic wrap.
- Heat the oil in a heavy frying pan till warm. Add in the cutlet, lower the heat slightly, and cook for about 2 min. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, till the pork is cooked through, about 5 min in total. When done, the flesh will be white. Drain on a paper bag. Serve with a squeeze of lime.
- Serve with Potato And Leeks. Nape sauce over pork and vegetables.
- This recipe yields 1 serving.
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