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.
--
-Barb
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

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.

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!!!!!

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.

In article >, hahabogus
> wrote:
(snip)
> A coarse grain or stone ground mustard (brand of choice) works well
> in the egg batter in this style of recipe as well.

That would have been wonderful, I'll bet. I'll get more of those
things next summer.
--
-Barb
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

On Sat, 17 Jan 2004 14:36:43 -0600, Melba's Jammin'
> wrote:

>A good friend will come and bail you out of jail;
>a true friend will be sitting next to you saying, "Damn,that was fun!"

Red-wine-off-the-monitor time!!!

On Sat, 17 Jan 2004 21:04:58 GMT, David Wright
> wrote:

>On Sat, 17 Jan 2004 14:36:43 -0600, Melba's Jammin'
> wrote:
>
>>A good friend will come and bail you out of jail;
>>a true friend will be sitting next to you saying, "Damn,that was fun!"
>
>Red-wine-off-the-monitor time!!!


A good friend will help you move.
A true friend will help you move a body. :0)

Harry

Melba's Jammin' > wrote:

Sounds really nice, Barb. So why isn't the sis speaking to
ya? I can't believe Ma Schaller ****ed off the sis :-)

Tammy
Sacramento, CA

In article >, TammyM
> wrote:

> Melba's Jammin' > wrote:
>
> Sounds really nice, Barb. So why isn't the sis speaking to
> ya? I can't believe Ma Schaller ****ed off the sis :-)
>
> Tammy
> Sacramento, CA

LOL! She called while we were having supper and asked if I had the
particulars for a jam recipe. Said I wasn't sure but I'd look. (I
didn't mind --supper was about done.) While I was looking, (she on
line) she said she'd fake it. I said I thought I was close to the
particulars. Then as I was saying I'd found it, she interrupted again
and I said, "If you'd shut up and listen, I've GOT it." That's when she
hung up on me. :-) I called her. Wouldn't answer; call went to
answering machine. I said, "Oh, fercripesake, quit pouting and pick up
the phone -- I've got the particulars for you right here. (time
passes). Still not going to pick it up? Well, t'hell with you, then."
I've seen her, let's see, twice since, and phoned twice and she either
won't take my call or, in one instance, kept on walking past me. I
decided I'd make her talk to me. :-) I approached her and asked some
questions (this was at a mortuary reviewal). Terse answers and she
never took her eyes off what she was looking at. Tsk, tsk.

And before any of you get your panties knotted about "t'hell with you",
know that it's been said casually between us and TO ME by her for a very
long time. It is NOT a condemnation to a chair in the front row in
front of the furnace.
--
-Barb
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

In article >,
wrote:
(snip)
> >
> >>A good friend will come and bail you out of jail;
> >>a true friend will be sitting next to you saying, "Damn,that was fun!"

> A good friend will help you move.
> A true friend will help you move a body. :0)
>
> Harry

Yup, that, too!
--
-Barb
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"