Heat oil in a large frying pan over medium-high heat. Cook pork for 2-3 mins per side, or until browned and cooked to your liking. Drain on paper towels then cut in half.
Meanwhile, to make the bean salad, combine mixed beans, pineapple, tomatoes, pepper, celery, parsley and green onions in a medium bowl. Whisk together vinegar and sugar then pour over salad and toss to combine.
Serve pork with bean salad.
eep warm.
Cut the pork cutlets in half, place in a
Place pork between two sheets of heavy
eason to taste.
Coat cutlets in flour and shake off
readcrumbs in separate bowls. Dredge pork chops in flour, dip in
wisk eggs in a bowl to blend, place bread crumbs in another bowl, and the cheese in another.
sprinkle the cutlets with salt and pepper. coat chops generously with the cheese, patting to adhere. dip the cutlets in the egg, then coat with the bread crumbs, patting to adhere.
heat the oil in a large skillet over medium heat. Add pork cutlets, reduce heat, flipping occasionally cook until golden and crispy.
place the cutlets in a cookie sheet and bake at 400\u00b0 for 30 minutes, flipping halfway through.
Dip cutlets into flour.
Mix eggs and milk.
Dip cutlets into egg-milk mixture.
Carefully coat with bread crumbs, not too heavily.
Let stand for 5 to 10 minutes to seal coating.
Deep-fry cutlets until browned on both sides, about 3 or 4 minutes.
Turn cutlets several times during cooking.
Do not pierce.
Remove cutlets from lard with tongs and drain over pan for a few seconds before removing to absorbent paper.
Wipe cutlets with damp paper towels.
Pound very thin, about 1/8-inch, with mallet or edge of plate.
Dip cutlets into egg, then into bread crumbs to coat well.
nd season with pepper. Add pork cutlets and turn to coat. Cover
Place cutlets between waxed paper and flatten
rying pan.
To prepare cutlets, I use dried breadcrumbs (seasoned
Heat olive oil in a frying pan over high heat. Cook pears and almonds for 3-5 mins, tossing occasionally. Add honey and vinegar. Cook for 1-2 mins, until starting to caramelize. Reduce heat, add chicory and cook for 1 min per side, until beginning to wilt. Season.
Meanwhile, lightly coat a frying pan with oil. Sear pork cutlets over high heat for 3-5 mins per side, or until golden and cooked to your liking. Arrange on serving plates along with pears, almonds and radicchio.
he pork cutlets and then pat dry with paper towels.
Place pork
Pound pork cutlets to about 1/8\" thick.<
Dip pork cutlets in beaten egg and roll in cracker crumbs. Brown the cutlets in shortening in skillet.
Put into baking dish, adding a bit of the shortening and bake, covered, for 1 hour at 300\u00b0 to 325\u00b0.
Pound pork cutlets until very thin.
Season lightly with salt and pepper.
Dip in beaten egg and then in bread crumbs.
Heat skillet with equal amounts butter and oil until hot.
Quickly fry the cutlets on both sides until evenly brown.
Serve with a garnish of lemon wedges, German potato salad and a tossed green salad.
Brush pork cutlets with mustard on both sides.
Coat with bread crumbs.
Heat 1 tablespoon oil in a large, preferably nonstick skillet, until hot, but not smoking.
Fry cutlets in 2 batches, 2 minutes per side, until golden brown, adding more oil as needed.
Serve with lemon wedges.
Serves 4 with 295 calories per serving.
Exchanges:
1/2 starch/bread; 3 lean meat; 1 1/2 fat.
Combine first 4 ingredients on plate.
Whisk egg and 2 T water in medium bowl to blend.
Whisk mayonnaise and Dijon mustard in small bowl.
Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
Transfer to plate.
Heat oil in heavy medium skillet over med-high heat.
Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
Garnish with fresh sage, if desired, and serve with lemon wedges.
Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.
arsley together.
Season the pork and brush both sides with