On Sat, 17 Jan 2004 03:57:32 GMT, hahabogus > wrote:

>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.


Have you ever coated chicken in parmesan cheese and fried or baked it?
YUMMMY!!!!!