Colombia: Breaded pork cutlet
So this went a little wrong... but that’s a good thing because we learn better from our mistakes right?! To be fair to me, I was distracted trying to film myself for my new blog (coming soon!) so things got a little, ahem, burny...
Colombia: Breaded pork cutlet
So this went a little wrong... but that’s a good thing because we learn better from our mistakes right?! To be fair to me, I was distracted trying to film myself for my new blog (coming soon!) so things got a little, ahem, burny...
Open in Cookpad AppSteps
- 1
Cover the pork with cling film and bash with a rolling pin until the pork is really thin. I didn’t take enough anger out so it was too thick which caused problems later on...
- 2
Chop the onion, spring onion and garlic and toss into a large sealable bag with the cumin
- 3
Tip the flattened pork into the bag and give it a good shake to coat the pork. Leave in the fridge for at least 3 hours. For best results leave over night.
- 4
In 3 separate bowls or dishes put the sazon goya and a tbsp of flour in one, beaten egg in the next and breadcrumbs in the other one. Line them up in that order.
- 5
Use one hand to take a pork at a time and coat it first in the flour mixture, then the egg, then the breadcrumbs
- 6
Heat some oil in a frying pan and fry on both sides for about 3 mins until the pork is cooked through and the breadcrumbs are golden and crisp. Because my pork wasn’t thin enough it meant the breadcrumbs cooked before the pork did so I ended up blackening it a lot. Still tasted nice though!
- 7
Serve with your choice. I did mash and salad but you could make chips instead?
Cooksnaps
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