Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
1 hr
Prep:
45 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Lightly pound pork cutlets between plastic wrap to thin them out and season with salt and pepper. Mix the green olive paste with lime juice and spread each cutlet with some of this mixture. Dip the slices on both sides in bread crumbs, then in egg and in bread crumbs again, making sure all sides are well coated.

With the dull edge of a chef's knife, score the coating in a criss cross pattern and let the slices stand, on a rack, at room temperature for 30 minutes to an hour to let coating set up. (While this is setting up, make your carrot side dish)

In a deep skillet heat 1-inch of vegetable oil to 375 degrees. Deep fry cutlets, olive coated side up, for 2 minutes or until golden brown and cooked through. Remove the meat with a spatula and drain on paper towels.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Olive Cheese Bread

Recipe courtesy of Ree Drummond

Lemon Olive Oil Cake

Recipe courtesy of Ayesha Curry

Breaded Chicken Cutlets

Recipe courtesy of Food Network Kitchen

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Recipe courtesy of Tyler Florence

Quick Crispy Chicken Cutlets

Recipe courtesy of Jamie Deen

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes

Recipe courtesy of Giada De Laurentiis

Pulled Pork

Recipe courtesy of Ree Drummond

Pork Carnitas

Recipe courtesy of Melissa d'Arabian

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories