On Fri, 16 Jan 2004 20:06:02 -0600, Melba's Jammin'
> wrote:

>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.


That looks yummy Barb. I'll have to try it thanks.