Portuguese Pork Cutlets (Feveras)
Thin pork cutlets marinate in garlic and white wine, then fry crisp in minutes.
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Cooking tools:
- Meat tenderizer
- Plastic wrap
- Dish
- Whisk
- Measuring cup
- Measuring spoon
- Skillet
- Stove
- Plate
- Chef's knife
- Cutting board
- Refrigerator
- Spoon
- Tongs
- Fork
- Mixing bowl
- Paper towel
- Serving platter
Ingredients
- 4 boneless pork loin cutlets, pounded thin
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 tablespoon white wine vinegar
- 1 teaspoon paprika
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/3 cup olive oil
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
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