Ingredients
- 1 egg white plus 1 tablespoon water
- 1 teaspoon dry mustard
- 1 (4-ounce) boneless pork cutlet, pounded thin
- 1/2 cup flour
- 1/2 cup dry bread crumbs
- 1 tablespoon olive oil
- 1 lime
Directions
In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate, covered by a piece of waxed paper or plastic wrap.
Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes 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
















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By Llove To Cook
Alberta, Canada
on January 03, 2013
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A bit of fresh lemon juice when serving jumps it up a little. This is how my mom did this dish. Even my dad ate it!
By GrandmaBean
on February 12, 2011
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Loved it and the touch of mustard added to the great taste. I did put a dash of paprika in the flour as we love it. Fast, easy, and great tasting.
By rachelfanny_129...
melville, 72
on June 15, 2010
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This recipe has everything I love -- it is easy, doesn't require a lot of ingredients, and can be made for only one or two people. My 9-year-old son and extremely picky husband both enjoyed this.
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