il in a saucepan and saute the onion and garlic for 5
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.
Heat oil in a 12-inch skillet over
wine and half the oil in a blender. Process until smooth
he oven to 325\u00b0F.
Heat the oil in a
Preheat the oven to 325\u00b0F. Spread 3
Heat oil in a large frying pan over medium heat. Cook onions for 15 mins, stirring occasionally, until soft and golden brown. Add balsamic vinegar and cook for another 5 mins.
Meanwhile, cook pork cutlets in a lightly oiled frying pan over high heat for 2 mins per side. Set aside to rest for 5 mins.
Toast bread on both sides. Top 4 slices of bread with pork cutlets, caramelized onions and arugula. Top with another slice of bread. Serve.
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.
Mix together seasonings.
Pat
half
of
mixture on one side of cutlets.
Press remaining mixture on other side.
Heat approximately 3 tablespoons oil in pan.
Brown cutlets on both sides.
Bake in same pan in oven for 10 to 15 minutes at 325\u00b0. Serve with spaghetti.
Serves 4.
Preheat oven to 350 degrees F (175
b>pork cutlets and then pat dry with paper towels.
Place pork in
Place cutlets between waxed paper and flatten
nd oil in heavy frying pan.
To prepare cutlets, I use
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.
Cut pork tenderloin into 2 cm thick
Heat a large skillet over medium-low heat. Place pork cutlets in skillet and pour red wine around cutlets. Cook cutlets in red wine until hot and wine begins to reduce, about 5 minutes. Transfer pork to a plate.
Stir cranberry sauce into red wine, increase heat to medium-high, and cook, stirring constantly, until hot and slightly reduces, about 5 minutes. Stir salt and ginger into cranberry mixture, return pork to skillet, and cook until pork reaches desired doneness, about 5 minutes.
Pound pork cutlets to about 1/8\" thick.<
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.
Marinate cutlets in shallow pan or dish with vinegar and lemon juice for 1 hour. Remove and dry with absorbent paper.
Sprinkle with salt and pepper.
Beat eggs lightly and blend with 2 tablespoons water.
Mix in garlic, parsley, salt, pepper and basil.