Pork Cutlet Recipe

• 1 Egg White
• 1 tbsp Water
• 1 tsp Dry Mustard
• 1 (4-ounce) Boneless Pork Cutlet (pounded thin)
• ½ cup Flour
• ½ cup Dry Bread Crumbs
• 1 tbsp Olive Oil
• 1 Lime
• Salt (to taste)
• Pepper (to taste)

• Beat the egg white and water in a mixing bowl, till it starts to foam up.
• Add dry mustard.
• Marinate the pork cutlets with salt and pepper.
• Dip the cutlet in the flour, then into the egg mixture, coating the cutlet thoroughly.
• Now, dip the cutlet in bread crumbs and cover both the sides.
• Cover it in a piece of waxed paper or plastic wrap and set aside or refrigerate.
• Place a heavy frying pan on fire and heat olive oil.
• Place the cutlet in the pan and cook it for about 2 minutes.
• Turn it to the other side and continue cooking.
• When done, remove and drain on a paper tissue.
• Squeeze lime over the cutlet.
• Serve hot with potatoes and leeks.