Ingredients
- 4 pork cutlets, pounded thin
- 2 eggs
- 150 g breadcrumbs
- 100 g flour
- 3 garlic cloves
- 1 teaspoon cumin
- Juice of 1 lime
- Oil for frying
- Salt and pepper to taste
Step-by-step
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- Blend the garlic, cumin, salt and lime juice: 5 sec/speed 7 for the marinade.
- Marinate the cutlets and let rest 15 minutes.
- Coat each cutlet in flour, beaten egg and breadcrumbs.
- Fry in hot oil until golden, about 4 minutes per side.
- Serve with rice, patacones and salad.
Tips
- Pound the meat well for even cooking.
- The double breading gives it extra crispiness.
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