| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork cutlets from the loin |
|
|
( 6 pieces) |
|
|
Olive oil |
|
|
For frying the eggpl |
| 1 |
lb |
Eggplant — 1/4" slices |
|
|
Salted, and drained |
| 2 |
|
Garlic cloves — minced |
| 1/4 |
c |
Breadcrumbs |
| 2 |
oz |
Grated pecorino cheese — ( |
| 1/2 |
|
Cup) |
| 1/4 |
c |
Chopped parsley |
|
|
Salt and pepper |
| 2 |
tb |
Extra-virgin olive oil |
| 1 |
lg |
Onion — thinly sliced |
| 3 |
tb |
Olive oil |
| 1/2 |
c |
White wine |
| 18 |
|
Cherry tomatoes — washed |
|
|
Roasted 5 min. in 37 |
INSTRUCTIONS
Cut the cutlets in half crosswise and pound them. Heat 1/2 inch olive oil
in a frying pan. Squeeze the eggplant dry and fry in the hot oil until
golden on each side. Drain on paper towels. Mix the garlic, breadcrumbs,
cheese, parsley, salt and pepper together. Moisten with 2 tablespoons
olive oil. Cover the pork cutlets with the eggplant. Dived the bread crumb
seasoning evenly over each cutlet. Roll up and secure with toothpicks. Fry
the sliced onion in 3 Tbsp olive oil until softened but not browned. Add
the wine and reduce by half. cover the pan and cook over low heat 10
minutes. Cut the tomatoes in half and add to the pan with the salt and
pepper. Cover again and cook 15 minutes or until the pork releases easily
when tested with a skewer. Remove the pork, tomatoes and onions to a
serving platter with a slotted spoon. Reduce the cooking liquid to 1/3 cup
and pour over the pork.
Recipe By : RED FLA
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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