By David Rocco’s Dolce India
– 1 lb boneless pork chops, pounded thin
– 1 tbsp ginger garlic paste
– 2 tbsp green masala (onion, garlic, ginger, chili, black pepper, jeera, turmeric, coriander, cloves, cinnamon)
– ½ cup breadcrumbs
Pound pork chops until they are ¼” thick or less. Massage ginger garlic paste into the meat, then coat with masala.
On a plate, dredge pork chops through breadcrumbs until completely coated.
In a pan, heat oil until very hot. Place pork chops in the oil and fry for 2-3 minutes a side. Place fried cotoletta on a plate with paper towel to absorb excess oil. Serve immediately.
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