In a shallow bowl, beat the eggs with a fork. In a second bowl, mix the flour with 1/4 tsp each salt and pepper. Using a box grater or a food processor with a shredding disk, shred the potatoes. Squeeze the potatoes in a clean towel to remove as much moisture as possible. Transfer to a large bowl and season with the garlic and salt and pepper.
Working with one cutlet at a time, dredge in the flour, shake off the excess, dip in the egg then press the shredded potato onto both sides of the cutlet to coat. Repeat with the remaining cutlets.
In a large, heavy skillet, heat the oil over medium high heat. Fry the 2 cutlets, turning once, until the potatoes are crispy and brown, about 8 minutes. Drain the cutlets on paper towels and tent with foil to keep warm. Repeat with the remaining two cutlets.
Serving
Suggestions
Serve with apple sauce.
Originally Submitted
10/7/2014
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