Lightly breaded and pan fried thin pork cutlets with a quick white wine pan sauce, with rice pilaf.
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Serves 4
INGREDIENTS
▪ Butter (for rice) — 2 Tbsp
▪ Rice pilaf packet
▪ Pork Cutlets — 1 ½ lbs
▪ Breadcrumb-flour mixture — 2 cups
▪ Milk — 1 cup
▪ Canola Oil — 2 Tbsp
▪ Butter (for pork) — 4 Tbsp
▪ White wine — ½ cup
1. Melt butter over med heat in med saucepan with well fitting lid. Sauté dry rice and seasoning in butter until translucent. Lower heat.
2. Add 2 cups water to rice and stir. Bring to a boil over medium heat and then lower heat to where the water is just simmering. Cover and set timer to 14 minutes. You don’t need to stir, but you can check just to make sure it is still simmering.
3. Set out two dishes or pans (pie pans work great for this). Pour milk into one and breadcrumbs/flour into the other. Dip each cutlet in milk and shake off excess. Then press into breadcrumbs/flour on both sides. Set aside in single layer.
4. Heat frying pan. Add canola or olive oil to coat bottom of pan. Add pork cutlets. You probably want to do in two batches, so you don’t crowd them in the pan.
Cook on high, uncovered, until cooked a little over half way through. Lower heat if the oil starts to smoke. Don’t move the pork around in the pan. When it is done cooking on a side, it should release from the pan without sticking. Flip over and cook another 2 minutes. Set aside, covered loosely with foil. Repeat with second batch.
5. When rice timer goes off, turn the heat off. You can leave rice on stove with lid on until you are ready to serve.
6. After you have removed the pork cutlets from the pan, leave the heat on and add about 1/2 cup of white wine. The pan will steam up. Scrape up pork and breadcrumb bits from bottom of the pan with spatula. Cook about 2 minutes. If wine is in danger of evaporating completely add a little more. You want 3-4 Tablespoons of liquid left. At that point turn off the heat and add 3-4 Tbsp of butter and swirl around to make pan sauce.
7. Cut into a cutlet. If it’s still pink in the middle at this point, you can thrown them all back in the pan and cook them in the sauce for 1 minute.
8. Serve cutlets with rice.
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