s PORK SCHNITZEL AND CREAMY CORN *** s   



Yields: 0


Ingredients


 
Instructions
***
3-30-2011 good
***

Dan Roberts
By: Susan Lily Ott
From: Dinner

Ingredients:

* 3 slices day-old white bread, torn
* 1/2 cup flour
* Salt and pepper
* 2 eggs
* 1 cup vegetable oil
* One 1-pound pork tenderloin cut crosswise into 4 pieces
* 2 tablespoons butter
* 1/2 red bell pepper, finely chopped
* 7 ears corn, kernels scraped off
* 1/4 cup half-and-half

Directions:

1.

Using a food processor, pulse the bread until finely ground. Transfer the crumbs to a shallow bowl. In another shallow bowl, season the flour with salt and pepper. In a third bowl, whisk the eggs with 1 teaspoon oil.
2.

Working with 1 piece at a time, place the pork between 2 sheets of plastic wrap and pound into 1/4-inch thick cutlets. Dredge each cutlet in the seasoned flour, shaking off any excess; dip in the egg, then coat with the breadcrumbs. Place on a wire rack.
3.

In a saucepan, melt the butter over medium heat. Add the bell pepper and cook, stirring, for about 3 minutes. Add the corn and 1/2 cup water, cover and cook until tender, about 8 minutes. Stir in the half-and-half and cook for 3 minutes; season with salt and pepper.
4.

Meanwhile, in a large skillet, heat the remaining oil over medium-high heat until smoking. Working in 2 batches, add the breaded cutlets and cook, turning once, until golden, about 5 minutes. Transfer to a paper-towel-lined plate. Serve with the corn.

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