Pork cutlets in tomato batter
Description
The recipe won't take much time. I should mention right away that you shouldn't leave the meat in this batter for too long, as the tomato acidity can make the meat tougher. It's better to use it as a batter rather than a marinade. These cutlets go well with any side dish (vegetables, porridge, pasta). The cutlets turn out juicy and look delicious. Serve hot.
Instructions
- 1
Step 1
1. Wash the pork, remove the film, and dry with a paper towel. Then thoroughly pound both sides, season with salt and pepper.
- 2
Step 2
2. For the batter: I crack eggs into a bowl, add hard cheese grated on a coarse grater, 4 tablespoons of wheat flour and tomato paste, then mix thoroughly until smooth.
- 3
Step 3
3. I put the remaining 2 tablespoons of flour onto a plate, coat the meat first in flour, then in batter, and fry on both sides until golden brown. I sprinkle the cooked cutlets with hard cheese and serve them.