Pork Chop Cutlet

I used to cook Pork Chop Cutlet last time, but never so tasty like this particular recipe. Jingle26 shared this recipe at Nurkochen. She got it from her friend who had attended cookery lessons at community centre. It was the taste of garlic that made this Pork Chop Cutlet different from those that I had made in the past. Ni doesn't like garlic, when she bit into the Pork Chop Cutlet, I stole a glance at her from the corner of my eye ( *blush* I felt guilty for adding her most feared minced garlic without informing her) and asked her opinion, she said it was delicious. *Phew!* I was so happy when the garlicphobe chomped away unknowingly. Most of the time when I added garlic to my dishes, I had to slice thinly instead of mincing it so she could remove it from her food, otherwise she would take an hour to finish one meal. *roll eyes*



Pork Chop Cutlet

Ingredients:
1/2kg pork chop, cut into 8 slices
2 beaten egg
50-80g plain flour
50-80g breadcrumbs

Marinade for pork chop:
1 tsp of minced garlic
2 tbsp of light soy sauce
1/2 tbsp of sugar
1/2 tsp of salt
1 tsp corn flour
1-1/2 tbsp of cooking oil (add last)


Method:

Tenderise pork with millet or back of a cleaver.

Marinate pork for about an hour.

Smack the marinated pork on the plain flour, dip into beaten eggs and cover it with bread crumbs.

Deep-fry the pork with hot oil, till golden brown and crispy.

Cut into thin strips and serve with chilli sauce and LP sauce.