Pork cutlet: (This was made from pork chops I had sliced from the whole loin of pork and froze immediately some time ago). After I seasoned the pork chops with salt and black pepper, I dredged with flour, coated with egg water and Japanese panko crumbs. This time, instead of deep frying I shallow fried (half inch of peanut oil) (left in the image below). I cooked them on medium-low heat for 5-6 minutes on each side or until done. According to a French cook, Madeline, if you freeze pork for 21 days or longer, there is no more danger of contracting cysticercosis or pork tape worm even from undercooked pork. Althouhg my pork chops were safe by the Madeline's criteria, I was not taking a chance here and made sure the pork was fully cooked.
We had this with a very unususal and good Italian red from Umbria called Sportoletti Rosso Villa Fidelia 2008. This is a Bordeaux blend (Merlot and Cab Saub) of Italian wine. This one had lots of fruit upfront and was remarkably good. It tasted like a Bordeaux blend from Napa (coming from us, this is a compliment). This one also got 93 from Wine Advocate. I wonder, though, whether this is meant for export (especially to the U.S.) rather than for domestic consumption in Italy.