RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1489
View Recipe |
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Recipe Name: |
Pork Cutlets with Tomato Sauce |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Pork |
Kosher: |
No |
Ethnicity: |
Mexican |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
250 |
Approx. Cost/Serving: |
$2.30
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
Serve with Mexican Style Vermicelli. |
Comments: |
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Ingredients: 16 Ounce(wt)s tomatoes, italian, canned drained 2 Tablespoons oil, olive
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Directions:
Bone pork chops and pound to 1/8-inch thickness.
Combine garlic, onion, and tomatoes in bowl of a food processor and purée.
Transfer tomato mixture into a small saucepan. Add 1/2 teaspoon salt, oregano, pepper and vinegar, and stir until blended. Bring to a boil over medium heat. Lower heat and simmer, uncovered, 30 minutes, or until sauce is reduced to 1 cup. Cover and set aside.
Break eggs into a 9-inch pie plate and beat until combined.
In a zip-top bag, combine the flour, remaining salt and pepper, and shake to blend. Add cutlets, a couple at a time, and shake to coat.
Preheat oven to 250 degrees.
In a skillet, heat half the butter and oil over medium heat. Shake each cutlet gently to remove excess flour, dip in the egg and coat both sides, and place in the skillet. Cook cutlets about 4 minutes or until the first side is golden and the egg is set. Turn the cutlets over and cook another 4 minutes.
Just before these cutlets are done, flour the next batch of cutlets.
Transfer the cooked cutlets to a platter and place in the warm oven until ready to serve. Repeat process for the remaining cutlets.
When ready to serve, remove cutlets from the oven, divide among dinner plates, and top each with tomato sauce. |
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Mexican Style Vermicelli
(Add to shopping list) :
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Directions:
Line a plate with paper towels.
In a large non-stick skillet, heat 3 tablespoons oil over medium heat. Add pasta and sauté gently, stirring frequently, 3 to 4 minutes or until lightly browned. Transfer pasta with a slotted spoon or spatula to the paper towel-lined plate.
To the skillet, add remaining oil and heat on medium heat. Add onion and garlic and sauté until tender, about 4 minutes.
Add tomatoes and chilies and bring to a simmer over medium-high heat. Simmer, uncovered, for 5 minutes.
Add stock and salt, and stir until blended. Raise heat to high and bring to a boil, Stir in pasta and reduce heat to simmer. Cover pan and simmer gently, stirring occasionally, until pasta is tender and all stock as been absorbed, 10 to 15 minutes (if you are using a thicker pasta, it may take up to 25 minutes).
Divide pasta among 4 dinner plates and top with cheese. |
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Nutrition per Serving: |
Calories: |
548 |
Total Carbs: |
21.6 |
Net Carbs: |
0.0 |
Cholesterol: |
224.5 |
Fat: |
28.9 |
Protein: |
47.83 |
Fiber: |
1.90 |
Sodium: |
902.00 |
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