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I would say that I am curious, vivacious, gregarious, sometimes funny, intelligent, easy going, very passionate about the things I love, caring, thoughtful, and kind. Maybe that is a little over the top, but I think you can count on me to be very honest. LOL

Tuesday, March 11, 2014

Honey Mustard Pork Cutlet Scallopini


Honey Mustard Pork Fillet

Honey Mustard Pork Cutlet (Scallopini…in Italian cooking) thin, boneless slices of meat, typically veal, sautéed or fried.

Equal parts Honey & Mustard

Equal parts crackers and breadcrumbs

Zest from 1/2 lemon

1 teaspoon fresh thyme chopped

Equal parts oil & butter

Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/4-inch thickness and season with salt and pepper, to taste.

In a shallow dish combine the mustard and honey.  Add the chops and turn to coat in sticky sauce. On a plate combine the bread and cracker crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil and butter in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side until temperature of 160 – 165 is reached. Turn very carefully in pan.

Served tonight with a Spinach Strawberry Pear Salad…bon appétit 

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