| 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 |
ts |
Salt |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
ts |
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:
“WARNING: Exposure to the Son may prevent burning.”