Tuesday, February 18, 2014

Tenderized Pork Cutlet

Home alone again. I see no shame in less expensive cuts of meat, what matters is how it tastes and eats. Today I chose a tenderized pork cutlet paired with Fern's ketchup, vegetables, salad and Stove Top Stuffing! It's easy, different and the dogs can finish what I don't eat.

The cutlet I salted and peppered then coated with flour and corn flour. I fried it in plenty of oil. The vegetables I steamed then ran cold water to stop cooking and put them back in the pot with olive oil to finish. A simple vinaigrette on the salad.


2 tsp olive oil
1 tsp white wine vinegar
dot dijon mustard

Whisk and toss the salad in it.  My plate is back in the suburbs again but it tasted wonderful! Even the stuffing was a nice break from the usual. I really enjoyed this meal.

There is a place for pre-processed packaged food in a serious kitchen, it's small but it's there.

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