Reverse pork cutlets

1. Pound the cutlets

pork loin 14 oz (400 g)

Cut pork loin into 3 - 4 cutlets and pound them on both sides. Cover them with sheets of heavy plastic to prevent the meat from sputtering while it's being pound.

2. Triplecoat

chicken egg 1 pc • flour medium 3.5 oz (100 g) • breadcrumbs 3.5 oz (100 g)

Prepare ingredients for the triplecoat (flour, egg, breadcrumbs). Season the pork cutlet with salt, first dip it in breadcrumbs, then in egg and at the end in flour.

3. Cooking in oil

olive oil 6.75 tbsp (100 ml)

Heat oil in a skillet over medium-high heat. Add pork cutlets and saute them on both sides until golden.

4. Baking in the oven

Place the cooked cutlets in the baking tin, pour water in. Bake cutlets in covered baking tin for 60 minutes at 300°F (150°C) C in the electric oven with both top and bottom heating. After 60 minutes the meat is soft and well prepared.

5. 

Transfer cutlets to the plate. Serve with boiled potatoes or vegetable salad as a side dish.