Olive Brushed Pork Cutlets

1. 1

   Lightly pound pork cutlets between plastic wrap to thin them out and season with salt and pepper.

2. 2

   Mix the green olive paste with lime juice and spread each cutlet with some of this mixture.

3. 3

   Dip the slices on both sides in bread crumbs, then in egg and in bread crumbs again, making sure all sides are well coated.

4. 4

   With the dull edge of a chef's knife, score the coating in a criss cross pattern and let the slices stand, on a rack, at room temperature for 30 minutes to an hour to let coating set up.

5. 5

   (While this is setting up, make your carrot side dish)

6. 6

   In a deep skillet heat 1-inch of vegetable oil to 375 degrees.

7. 7

   Deep fry cutlets, olive coated side up, for 2 minutes or until golden brown and cooked through.

8. 8

   Remove the meat with a spatula and drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.