Pork Cutlet Empanada

Name: Pork Cutlet Empanada
Yield: 4
Ingredients: 400 g of pork cutlet without bone; 2 cloves of garlic, minced; Juice from 1/2 lemon; Salt to taste; 1 egg white; 3 tablespoons of milk; 1 cup (ch) of wheat flour; 1 cup (ch) of ring dough flour; 1 tablespoon of grated Parmesan cheese; Oil for frying; 1 tablespoon of olive oil; 3 tomatoes without peel and seeds; Fresh parsley to taste

1
400 g of pork cutlet without bone
2
2 cloves of garlic, minced
3
Juice from 1/2 lemon
4
Salt to taste
5
1 egg white
6
3 tablespoons of milk
7
1 cup (ch) of wheat flour
8
1 cup (ch) of ring dough flour
9
1 tablespoon of grated Parmesan cheese
10
Oil for frying
11
1 tablespoon of olive oil
12
3 tomatoes without peel and seeds
13
Fresh parsley to taste

Ingredients

1
400 g of pork cutlet without bone
2
2 cloves of garlic, minced
3
Juice from 1/2 lemon
4
Salt to taste
5
1 egg white
6
3 tablespoons of milk
7
1 cup (ch) of wheat flour
8
1 cup (ch) of ring dough flour
9
1 tablespoon of grated Parmesan cheese
10
Oil for frying
11
1 tablespoon of olive oil
12
3 tomatoes without peel and seeds
13
Fresh parsley to taste

Directions

1
Season the pork cutlets with minced garlic, lemon juice, and salt
2
Mix the egg white with milk
3
Dust each pork cutlet with wheat flour, then in the mixture of egg white and milk, and finally in the ring dough flour mixed with cheese
4
Heat oil and fry the pork cutlets until they have a golden brown appearance
5
Place them on paper towels to remove excess fat
6
Arrange them in a refrigerator and keep them warm in the oven
7
In a pan, heat olive oil, sauté the remaining garlic, and simmer, for two minutes, the tomato seasoned with salt and parsley
8
Spread the refogado over the pork cutlets and serve immediately
9
You can also substitute ring dough flour with potato flakes.