| 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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