Pork Cutlets - Battered and Fried
Before I begin gushing about how delicious they are, let me admit something. They didn't work out quite like I dreamed.
But, that being said, they were good..
Ingredients
- pork cutlets
- canola oil
- butter
- rice flour
- egg
- ground rice
The line up. Gluten free seasoned rice flour. Egg wash: egg with 1/4 cup water. Chopped rice.
Dip pork cutlet in the rice. Then, moisten on both sides with the egg wash. Then, generously coat with the chopped, [raw] rice.
Meanwhile, I decided to use buffet fryer because it has a temperature dial.
Put a little canola oil and a chunk of butter in the pan.
Kept changing my mind about the temperature. The coating fries ok, but the rice needs water to soften. Started frying at 350 degrees.
Place coated cutlets into oil. Let them remain frying for about 10 minutes. Check for color. I wanted mine to be a golden brown.
I tested the temperature at this point, and the temperature was "in the range", so, I took a bite.
Rice not done.
Sigh. So, I added two cups of water to boil the rice. Set timer for 10 minutes. Tasted another piece, needed more time. Flipped cutlets over and set timer for another 10 minutes.
This is when I read the rice package and discovered that the rice needed to be cooked for 20 minutes.
Added 2 Cups of Water to Save the Rice
Rice is done. Time to eat.
The pork chop is still moist and tender. Yum!
