The pork cutlet was heard very early, and it was eaten in a small shop in Bangkok in 2015 for the first time. This is my commemorative dish, made for another person, although he can't eat it. But study hard, and maybe one day there may be opportunities. He likes to eat fried food. Although I always like to eat fried food, sometimes I consider health and eat less. The oven version of the pork cutlet can reduce oil intake. So try the oven-style pork cutlet today, and the cabbage is very difficult to cut.
Pour the bread crumb into the pot, add the olive oil, and fry the golden yellow. Put it in another tray and let it cool. The bread crumbs I bought are golden yellow, so the heat is good.
Use a knife to gently cross the pork chops to help the pork chops. And use the back of the knife to beat the pork chops to make the pork chops more tender. And integrate the shape of the pork chops by hand.
Sprinkle salt and freshly ground pepper on the pork chops.
Wrap the pork chops in flour, remove excess flour, and wrap the egg mixture. It is best to wrap the bread crumbs.
Preheat the oven 200 degrees during the preparation process. After preparing the wrapped pork chop, move to the oven and bake in the middle of the oven for 20 minutes at 200 degrees.
After baking, cut the pork chops with a knife. Use a saw from front to back to prevent the breadcrumbs from falling.
Use broccoli to boil broccoli, carrots and cabbage for later use.
Pour the salad dressing and ketchup.
Add the sauce.
1. Remember to brush the oil into the oven. 2. Freshly ground pepper tastes better.