Spicy pork fingers

I have to admit, I was suppose to prepare spicy chicken fingers but instead of taken a batch of chicken breasts out of the freezer I took pork. So as an alternative I have been preparing spicy pork fingers ;-). It is as tasty as chicken but if you would like to turn those 'pork fingers' into a real finger food dish, you will have to cut the strips into bite-sized bits.

 

Breaded meat is one of our favourites but as you can tell from the ingredient list and the proposed dipping sauce, we like this dish a bit spicy. Most of the time we serve it with a nice salad to make us feel less guilty that this has been fried in oil. Of course they can also be oven-baked.

I have added paprika to the bread crumb mixture, it doesn't do so much for our taste buds but it definitely helps us to eat with our eyes. After frying these pork fingers, golden brown, they all have this reddish, healthy, colourful look! 

Of course you can fry them straight after they have been prepared but if you would prepare them several hours in advance and would place them in the fridge to chill, the crumbs will stick even better to the meat and become even more crispy after frying.

Spicy pork fingers

4 Servings (around 7 pieces per person)

Ingredients:

4 pork cutlets, cut in strips of 2,5cm (1 inch) (or 4 chicken breasts)

90gr breadcrumbs, coarse

1 tsp sweet paprika
1/2 tsp salt

1/2 tsp cayenne pepper
1/4 tsp black pepper

1/4 tsp crushed chilli flakes

1 egg

3 tbsp milk

1 clove of garlic, crushed

3 tbsp flour
vegetable oil for frying 


Dipping sauce: (optional)
2 tbsp mayonnaise 
1/4 tsp red pepper mash (store-bought, in a small jar, usually placed in the Asian food section)

1. Combine well, in a bowl, breadcrumbs, paprika, salt, cayenne pepper, black pepper and crushed chilli flakes

2. In another bowl beat egg, milk and crushed garlic

3. In a third bowl, prepare the flour

4. Once the cutlets are cut into strips, dip each strip, first in the flour; shake the access flour before dipping them in the egg mixture; finally roll the strips into the bread crumb mixture until they are well covered and place them on a clean plate
5. Cover the bottom of a large frying pan with oil and cook the breaded strips over medium heat during 3min. on each side or until golden brown
6. Once they are fried, place the strips on some paper towels to remove the excess oil.
Serve hot as a main dish with a salad or any potato dish on the side.
Enjoy!