s PORK SCHNITZEL AND CREAMY CORN *** s |
Ingredients
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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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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