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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Dupree, Pork 6 Servings

INGREDIENTS

2 Eggs
3/4 c Buttermilk
3/4 c Flour
3/4 c Cracker crumbs
1 c Sliced almonds
1 t Salt
1/2 t Cayenne pepper
1 t Ground coriander
6 Pork loin cutlets, pound
1/4 inch
Thick
Butter
Olive oil
3 Green onions, sliced
Lemon wedges, garnish

INSTRUCTIONS

In a small bowl, mix together the eggs and buttermilk. In another
bowl, combine the flour, cracker crumbs, almonds, salt, cayenne
pepper, and coriander. Dip the pounded cutlets into the egg mixture,
then dredge them in the flour mixture, pressing the breading on to
make the almonds adhere. Lay the cutlets on a baking sheet and
refrigerate for at least 1 hour. This can be done up to 24 hours in
advance. When ready to serve, heat enough butter and olive oil to
cover the bottom of a large skillet until "singing" hot. Cook the
cutlets 3 at a time, turning and cooking about 3 to 4 minutes per
side, or until the almonds are golden and browned. Drain on paper
towels. Sprinkle with the sliced green onions and accompany with the
lemon wedges. Yield: 6 servings Recipe By     : Nathalie Dupree, TVFN
Posted to MC-Recipe Digest V1 #240  Date: Wed, 9 Oct 1996 15:28:23
-0700 (PDT)  From: patH <phannema@wizard.ucr.edu>

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 529
Calories From Fat: 323
Total Fat: 37.1g
Cholesterol: 165.3mg
Sodium: 493.2mg
Potassium: 645.6mg
Carbohydrates: 19.7g
Fiber: 3.3g
Sugar: 3.1g
Protein: 30.8g


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