|⅓ cup||Dry bread crumbs|
|¼ cup||Fresh basil, chopped|
|2 tablespoons||Fresh oregano, chopped|
|1 tablespoon||Parmesan, fresh grated|
|1 teaspoon||Fresh thyme, chopped|
|1 pounds||Fast-fry pork cutlets|
|2 tablespoons||Vegetable oil|
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.
4 servings for $5.37CDN [Aug 95] Per Serving: about 255 calories, 28 g protein, 12 g fat, 7 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...
Random recipe of the day