Ingredients Jump to Instructions ↓

  1. 1 Egg

  2. cup Dry bread crumbs

  3. cup Fresh basil, chopped

  4. 2 tablespoons Fresh oregano, chopped

  5. 1 tablespoon Parmesan, fresh grated

  6. 1 teaspoon Fresh thyme, chopped

  7. teaspoon Pepper

  8. teaspoon Salt

  9. 1 pounds Fast-fry pork cutlets

  10. 2 tablespoons Vegetable oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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@...


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