Yield: 6 Servings
|1 pounds||Pork cutlets from the loin|
|( 6 pieces)|
|For frying the eggpl|
|1 pounds||Eggplant -- 1/4" slices|
|Salted, and drained|
|2||Garlic cloves -- minced|
|2 ounces||Grated pecorino cheese -- (|
|¼ cup||Chopped parsley|
|Salt and pepper|
|2 tablespoons||Extra-virgin olive oil|
|1 large||Onion -- thinly sliced|
|3 tablespoons||Olive oil|
|½ cup||White wine|
|18||Cherry tomatoes -- washed|
|Roasted 5 min. in 37|
Cut the cutlets in half crosswise and pound them. Heat ½ 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 ⅓ cup and pour over the pork.
Recipe By : RED FLA
From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (