Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp. A little messy to make? Yes, but less so than you'd think. Accompanied by a mixture of chopped parsley, lemon zest and capers and a sprinkling of chopped egg, it's an elegant weeknight splurge. But a wedge of lemon is all the garnish a well-fried cutlet really needs. Featured in: Breaded And Fried Cutlets Can’t Miss.
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|Serving Size: 1 recipe (522g)|
|Recipe Makes: 1|
|Calories from Fat: 37 (12%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 659mg||23 %|
|Potassium 720mg||19 %|
|Total Carbohydrate 89.7g||26 %|
|Dietary Fiber 23g||92 %|
|Sugars, other 66.7g|
|Protein 11.7g||17 %|
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Calories per serving: 313
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