RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5186
| View Recipe |
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| Recipe Name: |
Pork Cutlets with Tomato Sauce - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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| 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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