4 servings
1
Prepare all the ingredients.
2
Slice the pork into portion-sized pieces.
3
Pound the meat, covering it with plastic wrap, to a thickness of 5–7 mm.
4
Season the pork cutlets with salt, pepper, and sprinkle with paprika.
5
Whisk the eggs with milk in a deep bowl.
6
Gradually add 130 g of flour while whisking. Bring the mixture to a smooth, lump‑free consistency. Add salt and pepper to the batter.
7
Dredge the meat in flour, then dip it in batter so that it coats the entire piece.
8
Heat vegetable oil in a pan and fry the cutlets using the half‑submerged method over medium heat until a golden crust forms. Flip them and fry until the other side has the same golden crust.
9
Place the cooked pork chops on a paper towel to remove excess fat.
10
Serve pork cutlets with your favorite side dish.
