hree-quarters of the sage with the garlic, wine and half
eason to taste.
Coat cutlets in flour and shake off
eep warm.
Cut the pork cutlets in half, place in a
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.
Place cutlets between waxed paper and flatten
rying pan.
To prepare cutlets, I use dried breadcrumbs (seasoned
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.
n another bowl.
Season cutlets with salt and pepper, then dredge
Rinse the pork cutlets and then pat dry with paper towels.
Place pork in
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.
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.
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.
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.
Gravy: Add cornstarch to the water with pork drippings for thickness. Add salt and pepper for taste.
frigerate while preparing pork.
Combine Greek
br>Mix the avocado pulp with 1 tsp sugar and the
ook for 1 min. Deglaze with white wine, 2/3 cup
Preheat your grill. In a small saucepan, bring the first four glaze ingredients to a boil.
In a small jar, mix together the cornstarch and water. Put the lid on and shake vigorously (it should have the consistency of whole milk).
Pour the cornstarch slurry into the boiling glaze mixture and reduce to a simmer. Cook about 2 minutes until it becomes clear and thickens.
Season the cutlets with salt and pepper and brush with a little oil.
Grill cutlets 3 to 5 minutes per side, brushing glaze on while cooking.