Main Dishes |
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Italian Breaded Pork Cutlets - 2005
Recipe courtesy of Minna Krumland
Italian Breaded Pork Cutlets accompanied by pasta with Nanu's Basil-Garlic Spaghetti Sauce.
INGREDIENTS
PREPARATION
Cut pork into ½" medallions, and pound thin. Beat eggs in bowl. Mix bread crumbs, cheese, parsley and spices in separate bowl. Dip medallions in beaten eggs (about 3). Dip in breading and fry in oil until golden brown. Place on paper towels to cool. Serve hot, or at room temperature.
This was a family favorite the Greco house for years! Great to snack on all day!
Can use any kind of lean pork chops or steaks to your liking. Try serving with lemon wedges. Can also make with veal.
- 1 whole pork loin -- can use pork chops, steaks, etc. About 3-4 pounds.
- 1 ½ cups dry bread crumbs
- ¾ cup Romano cheese -- grated
- ¼ cup chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- Eggs
- Vegetable oil -- for frying
PREPARATION
Cut pork into ½" medallions, and pound thin. Beat eggs in bowl. Mix bread crumbs, cheese, parsley and spices in separate bowl. Dip medallions in beaten eggs (about 3). Dip in breading and fry in oil until golden brown. Place on paper towels to cool. Serve hot, or at room temperature.
This was a family favorite the Greco house for years! Great to snack on all day!
Can use any kind of lean pork chops or steaks to your liking. Try serving with lemon wedges. Can also make with veal.