| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Meats, Vegetables |
|
Fruits |
4 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1/3 |
c |
Dry bread crumbs |
| 1/4 |
c |
Fresh basil, chopped |
| 2 |
tb |
Fresh oregano, chopped |
| 1 |
tb |
Parmesan, fresh grated |
| 1 |
ts |
Fresh thyme, chopped |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Salt |
| 1 |
lb |
Fast-fry pork cutlets |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
In shallow dish, lightly beat egg. In separate shallow dish, stir
together bread crumbs, basil, oregano, Parmesan, thyme, pepper and
salt. Dip pork into egg to coat well; press into bread crumb mixture,
turning to coat all over.
In large skillet, heat half of the oil. over medium heat; cook pork,
in batches and adding remaining oil if necessary, turning once, for
8-10 minutes or until just a hint of pink remains inside. Serve with
new red potatoes and yellow beans.
Posted to MM-Recipes Digest by tbankerd@leading.net on Sep 06, 1998
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