Geez, what a great discovery for me!
I needed a quick and easy protein to whip up after work tonight, to go with some leftover vegs. I had in the fridge.
I bought a whole pork loin at a great sale price today. Sliced off three pieces and froze the rest.
Pounded them a little, then followed the recipe below. It's all stuff that everyone has, and I love the fact that it's all fried in 1 T of olive oil. Took about 10 minutes, total - cooking time for the cutlets was maybe 3 minutes.
I only ate two cutlets, since it's filling and I had a lot of vegs on the plate.
I loved the flavor of the pork, but I think it could have used a light sauce (I did not use lime).
What kind of sauce would you use?
This is a great basic recipe and I will use it often!
Lee
Pork Cutlets (Food Network)
Recipe Adapted from "Going Solo in the Kitchen" by Jane Doerfer
Prep Time:20 minInactive Prep Time:-- Cook Time:15 minLevel:EasyServes:1 serving
Ingredients
In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate, covered by a piece of waxed paper or plastic wrap.
Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper bag. Serve with a squeeze of lime.
Serve with potato and leeks
I needed a quick and easy protein to whip up after work tonight, to go with some leftover vegs. I had in the fridge.
I bought a whole pork loin at a great sale price today. Sliced off three pieces and froze the rest.
Pounded them a little, then followed the recipe below. It's all stuff that everyone has, and I love the fact that it's all fried in 1 T of olive oil. Took about 10 minutes, total - cooking time for the cutlets was maybe 3 minutes.
I only ate two cutlets, since it's filling and I had a lot of vegs on the plate.
I loved the flavor of the pork, but I think it could have used a light sauce (I did not use lime).
What kind of sauce would you use?
This is a great basic recipe and I will use it often!
Lee
Pork Cutlets (Food Network)
Recipe Adapted from "Going Solo in the Kitchen" by Jane Doerfer
Prep Time:20 minInactive Prep Time:-- Cook Time:15 minLevel:EasyServes:1 serving
Ingredients
- 1 egg white plus 1 tablespoon water
- 1 teaspoon dry mustard
- 1 (4-ounce) boneless pork cutlet, pounded thin
- 1/2 cup flour
- 1/2 cup dry bread crumbs
- 1 tablespoon olive oil
- 1 lime
In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate, covered by a piece of waxed paper or plastic wrap.
Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper bag. Serve with a squeeze of lime.
Serve with potato and leeks