Thin, thin slices of pork meat are dredged in seasoned flour and fried quickly in very hot oil. Crisp corn kernels are stirred into a basic white sauce and poured over the pork cutlets. This dish is similar to Fish Fillet with Sweet Corn and White Sauce except that I used canned corn kernels in this recipe.
A few notes before I start on the recipe: First, when slicing the pork meat, cut it against the grain. The best way to make sure that you can slice the meat evenly is to semi-freeze it.
Second, heat the skillet well before pouring in the cooking oil.
Third, make sure that the oil is very, very hot before dropping the pork cutlets in it. I don’t use kitchen thermometers; I wait until the oil is smoking and I know that it is hot enough.
Fourth, never crowd the skillet. Fry a few pieces of meat at a time. Otherwise, the temperature of the cooking oil will drop and, with all that flour, the pork cutlets will end up being soggy instead of crispy.
Fifth, red onions won’t be good for this recipe. Sweet white onions are best as they will go well with the delicate flavor of the sauce.
500 g. of pork meat (rump or shoulder, I do not recommend pork tenderloin), cut into 1/8″ slices
3/4 c. of flour
1 tsp. of salt
1/2 tsp. of pepper
1 c. of cooking oil
For the sauce :
1 can of whole corn kernels
1 c. of full cream milk
1/4 c. of butter
2 tbsp. of flour
1 onion, sliced
salt and pepper to taste
Cooking procedure :
Mix together the flour salt and pepper. Dredge each piece of pork in it and fry in hot oil until golden and crisp on the outside. Drain on paper towels and arrange on a serving platter.
Melt the butter in a saucepan. Add the sliced onion and cook for 30 seconds. Push the onions to the side and add the flour to the butter. Stir to avoid lumps. Pour in the corn water, stirring to form a pasty mixture. Pour in the milk and heat through. Turn off the heat and season with salt and pepper. Pour over the pork cutlets. Serve at once.