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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: In shallow dish, lightly beat egg. In separate shallow dish, stir together
bread crumbs, basil, oregano, Parmesan, thyme, pepper and salt. Dip pork
into egg to coat well; press into bread crumb mixture, turning to coat all
over.
In large skillet, heat half of the oil. over medium heat; cook pork, in
batches and adding remaining oil if necessary, turning once, for 8-10
minutes or until just a hint of pink remains inside. Serve with new red
potatoes and yellow beans.
Per Serving: about 255 calories, 28 g protein, 12 g fat, 7 g carbohydrate,
| Ingredients:
1 Egg
1/3 Cup(s) Dry bread crumbs
1/4 Cup(s) Fresh basil, chopped
2 Tablespoon(s) Fresh oregano, chopped
1 Tablespoon(s) Parmesan, fresh grated
1 Teaspoon(s) Fresh thyme, chopped
1/2 Teaspoon(s) Pepper
1/4 Teaspoon(s) Salt
1 Pound(s) Fast-fry pork cutlets
2 Tablespoon(s) Vegetable oil |
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