Pork Cutlet Milanesas


米兰式煎猪扒

(breaded and pan fried veal or pork cutlets)

• 4 thin cut boneless pork chops, trimmed of fat

• or 4 veal cutlets

• 1/2 cup flour

• 1 egg

• 1 T water

• 1 cup plain bread crumbs

• 3 T butter or vegetable oil

• 1 small head of Boston lettuce, washed, dried and torn into bite size pieces

• 4 plum tomatoes, cut into wedges

• 1 lemon, quartered

• salt, freshly ground black pepper

Using a meat mallet (or the bottom of a heavy skillet or an empty wine bottle, etc.) pound each cutlet to about 1/8 of an inch thick. Put flour on a plate and season with salt and pepper. Place egg in a shallow bowl, whisk in water and add a pinch of salt. Place bread crumbs in a plate and season with salt and pepper. Heat butter or oil in a skillet over medium heat. Dip each cutlet in flour, then egg and then bread crumbs, patting the breadcrumbs on thickly and place each cutlet in the skillet. Turn after 2-3 minutes when the underside is golden brown. Remove from skillet when the other side is also golden brown. To serve: divide lettuce and tomato among 4 plates, arrange one cutlet on each plate, divide the pan juices among the four plates and finish by squeezing a lemon wedge over each one. Add more salt and pepper as desired. Serves 4.

Options: you can make these with chicken or turkey .

Cutlet 在中式西餐被叫為‘吉列’。