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On Wednesdays I try and clean out the fridge. Today it so happened that I had a few leftovers for sides but not enough to make a meal for any one person. Knowing we would be fasting from meats over the next few days, my carnivorous “side” took over and I chose pork cutlets as my entrée.
Pork Cutlet with Arugula Salad
And so today I would like to share a tip I use when making cutlets (as we call them)….
Whenever I prepare any type of cutlet (chicken, veal or pork) I use an egg wash and breadcrumbs. The method I use for preparing cutlets is to dip them first in an egg wash and then breadcrumbs. Tonight I used a combo of plain and flavored bread crumbs. The Tip for the Day is in the egg wash:
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scramble a number of eggs
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add a few teaspoons of water
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add chopped herbs – today I used parsley and sage
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then add a handful of grated cheese
- then of course dip in breadcrumbs and pan fry (or bake in the oven)
*FOR LESS MESS USE A ZIPLOCK BAG (OR PLASTIC SANDWICH BAG) TO COAT THE MEAT
I find the cheese helps the breadcrumbs stick and eliminates the need for a primary coating of flour.
Until we cook again…..
