Thursday, December 18, 2014

Breaded Pork Cutlet

I'm getting pretty good at this meal, Save On Foods breaded pork cutlet. I managed to keep the breading on the meat on both sides. Those nugget potatoes are a really nice change from mashed. Brussel's Sprouts were steamed, cooled under cold water and reheated in olive oil with a pinch of salt. Plain old apple sauce for condiment. The secret to frying is to get the pan hot before food goes in it. The bottom should be covered with oil and 1-3 teaspoons should collect on the edge when the pan is tilted.


2 tsp olive/canola oil
1 tsp raspberry vinegar (or any vinegar or lemon juice)
pinch salt
mixed ground pepper

Whisk, drop in salad fixing, toss and serve. 

The cutlet was crunchy, potatoes buttery, sprouts firm and tasty and the salad was from a bag so I can't expect too much from it.  Even so, it's great to finish a meal with a small salad. My middle age digestive tract loves it. 

I had this ready in twenty minutes but had to hold off finishing because Fern was taking a nap. That is almost as fast as fast-food! 

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