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✓ Recipe: Yummy Venetian-style Pork Cutlet

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Venetian-style Pork Cutlet. When the cutlet is golden brown, pour off oil, add a glass of white wine vinegar and allow it to evaporate, stirring constantly. Butterfly the cutlet and pound until very thin. Dip it into beaten egg with salt and then coat it twice with breadcrumbs.

Venetian-style Pork Cutlet Since this was a weekday meal I didn't have time to make the gravy from scratch. If you prefer to, use half and. The actual recipe for Venetian-Style Pork Cutlet is on the restaurant's website. You can cook Venetian-style Pork Cutlet using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Venetian-style Pork Cutlet

  1. Prepare 1 pound of pork cutlet.
  2. Prepare 2 of eggs.
  3. You need 1 cup of all purpose flour.
  4. Prepare 2 cup of breadcrumbs.
  5. It's As needed of sunflower oil to fry in.
  6. Prepare 1 cup of white wine vinegar.
  7. It's To taste of salt and ground black pepper.

It's basically a breaded pork cutlet that is doused in a lot of white wine vinegar at the end. I have been to Venice many times and will definitely go to have it at Trattoria Da Arturo. Venetian-style Pork Cutlet A very tender tangy pork cutlet. The actual recipe for Venetian-Style Pork Cutlet is on the restaurant's website.

Venetian-style Pork Cutlet instructions

  1. Butterfly the pork and beat it thin with a mallet..
  2. Season the cutlet after they have been beaten thinly..
  3. Beat the eggs. Heat the oil.
  4. Dip the thin pork cutlet into the flour.
  5. Dip the pork into the egg.
  6. Then Dip into the breadcrumbs coat throughly.
  7. Fry till golden brown remove the oil..
  8. Add the fried cutlet into vinegar cook till the vinegar evaporates..
  9. Serve immediately, I hope you enjoy!.

It's basically a breaded pork cutlet that is doused in a lot of white wine vinegar at the end. I have been to Venice many times and will definitely go to have it at Trattoria Da Arturo. See great recipes for Venetian-style Pork Cutlet, Venetian green beans too! Sturgeon with black cherry and garlic quenelle. Steamed bass with apples and vinegar.

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