4 boneless pork cutlets
1/2 cup flour
2 large eggs
1 cup breadcrumbs
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1/4 tsp sweet paprika
1/4 tsp sea salt
1/8 tsp black pepper
oil for frying
Heat oven to 400. Flatten pork cutlets with mallet and dredge in flour. Beat eggs in separate bowl and set aside. Combine the remaining ingredients into another bowl and mix. Heat oil in skillet and when hot, dip flour coated cutlets into the egg, then into breadcrumbs. Gently saute for 2 to 3 minutes per side until crisp and golden. Place skillet in oven for 10 minutes. Serve with gravy if desired.
My husband whipped up this mushroom gravy to use with this dish. I have no idea what he used other than mushrooms.
Go ahead, take a bite. You know you want to.
OMGosh nom!! That looks sooo good (and it's not even 8 in the morning). And I am of the mindset that pork is a magical meet. LMAO Tell your hubs he has to tell you what he used for the gravy, besides the mushrooms. *drool*
ReplyDeletePork and eggs is a good breakfast, right? :) I'll have to get hubby to give up the goods on his gravy.
ReplyDeletehubbys are the BEST when its time to cook....they dont count calories! lol!!!!
ReplyDeleteLooks great... definately a must try at home since I buy organic pork by the entire beast! I have a freezer full... this will be a must!
ReplyDeleteMake it a great day!