Melba's Jammin' > wrote in news:barbschaller-
:

> I actually followed a recipe! I'd bought some pork cutlets from a real
> pig farmer last summer and went looking for a recipe. One sister is a
> lousy cook and gave me some info I didn't trust; the sister I would
> trust isn't speaking to me, so I did a simple web search. Found this.
> It's pretty darned good. I served it with some cooked frozen peas and a
> simple salad of romaine, radish, and onion, dressed with a
> make-it-up-as-I-go-along dressing of sugar sprinkled over the salad,
> olive oil spritzed on from my handydandy Pampered Chef oil spritzer
> dealie, Alessi white balsamic vinegar, and a coupla dribbles of
> low-sodium soy sauce. The food at Schaller's wasn't bad tonight, kids.
>
> Hmmm, these cutlets I had had been run through the machine that whomps
> them.
>
> From: <http://www.recipegoldmine.com/meatpork/meatpork100.html >
>
> PORK CUTLETS TOSCA
>
> 1 pound boneless pork leg cutlets,
> *** cut thin and pounded to 1/8 inch
> 2 eggs
> 2 cloves garlic, minced
> 2 tablespoons grated Parmesan cheese
> 1 tablespoon chopped parsley
> 1/8 teaspoon salt and dash of pepper
> 4 teaspoons butter (I used 4 tbsp and some olive oil)
> 3 tablespoons flour
> 1 tablespoon lemon juice
>
> Combine eggs, garlic, cheese, parsley, salt and pepper well.
>
> Heat butter in large skillet over medium-high heat. Dip pork cutlet in
> flour, then into egg batter. Sauté cutlets quickly until golden brown,
> about 2 to 3 minutes per side, turning once.
>
> Serve sprinkled with lemon juice.

A coarse grain or stone ground mustard (brand of choice) works well in the
egg batter in this style of recipe as well.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.