Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg |
| 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 |
| ½ teaspoon | Pepper |
| ¼ teaspoon | Salt |
| 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@...