Venetian-style pork cutlet

Butterfly the cutlet and pound until very thin. Dredge once in the flour. Dip it into beaten egg with salt and then coat it twice with breadcrumbs.

Place the sunflower oil over a high heat and bring to about 180°, put the cutlet in the pan turn the heat down low. When the cutlet is golden brown, pour off oil, add a glass of white wine vinegar and allow it to evaporate, stirring constantly.

Serve cutlet and cut it so as to let the vinegar evaporate for a few seconds.


  • 1/2 pork cutlet
  • superfine flour
  • eggs
  • salt to taste
  • breadcrumbs
  • sunflower oil
  • 1 glass of white vinegar
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Venetian-style pork cutlet