Crispy Fried Pork Cutlet

• • 4 boneless pork 
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 eggs beaten
  • 3/4 cup breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 5 tablespoons olive oil divided
  • 1 lime quartered
  • Chopped cilantro for garnish

How to make Crispy Fried Pork Cutlet

• Line a large cutting board with plastic wrap.
• Lay pork chops on top in a single layer, and then cover with another piece of plastic wrap.
• Pound each pork chop to about 1/4-inch thickness.
• Season with salt and black pepper on both sides.
• Ready 3 shallow bowls – the first with the flour, the second with the eggs, and the third with the breadcrumbs.
• Add the garlic powder, chili powder, ground coriander, paprika, ground cumin, and dried oregano in the breadcrumbs. Mix together to combine.
• Heat olive oil in a kadhai over medium heat.
• Working in 2 batches, dredge two cutlets in flour, then dip in egg, and then into the seasoned breadcrumbs.
• Sauté the cutlets for 3-4 minutes per side.
• Add the olive oil and repeat the same steps with the remaining 2 cutlets.
• Garnish with a sprinkle of chopped cilantro and serve with lime wedges.