General fitness, health and nutrition · Public discussion

Ohboyohboyohboyohboy - pork cutlets - recipe

Melba'S Jammin · 2004-01-17T03:04:05+00:00

I actually followed a recipe! I'd bought some pork cutlets from a real pig farmer last summer and went looking for a recipe. One sister is a lousy cook and gave me some info I didn't trust; the sister I would trust isn't speaking to me, so I did a simple web search. Found this. It's pretty darned good. I served it with some cooked frozen peas and a simple salad of romaine, radish, and onion, dressed with a make-it-up-as-I-go-along dressing of sugar sprinkled over the salad, olive oil spritzed on from my handydandy Pampered Chef oil spritzer dealie, Alessi white balsamic vinegar, and a coupla dribbles of low-sodium soy sauce. The food at Schaller's wasn't bad tonight, kids. Hmmm, these cutlets I had had been run through the machine that whomps them. From: PORK CUTLETS TOSCA 1 pound boneless pork leg cutlets, cut thin and pounded to 1/8 inch 2 eggs 2 cloves garlic, minced 2 tablespoons grated Parmesan cheese 1 tablespoon chopped parsley 1/8 teaspoon salt and dash of pepper 4 teaspoons butter (I used 4 tbsp and some olive oil) 3 tablespoons flour 1 tablespoon lemon juice Combine eggs, garlic, cheese, parsley, salt and pepper well. Heat butter in large skillet over medium-high heat. Dip pork cutlet in flour, then into egg batter. Sauté cutlets quickly until golden brown, about 2 to 3 minutes per side, turning once. Serve sprinkled with lemon juice. -- -Barb A good friend will come and bail you out of jail; a true friend will be sitting next to you saying, "Damn,that was fun!"

Started by Melba'S Jammin · 17 January 2004 · Last activity 19 January 2004 · 10 posts · 486 views

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01 / Original postOhboyohboyohboyohboy - pork cutlets - recipeMelba'S Jammin · 17 Jan 2004 02 / This pagePosts 1–10Page 1 of 1 · chronological order 03 / Latest replyPost #10Melba'S Jammin · 19 Jan 2004

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Original section: General fitness, health and nutrition
Published: 17 January 2004
Last activity: 19 January 2004
Original author: Melba'S Jammin
Posts: 10
Discussion status: Public discussion
Total views: 486
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Original post
Melba'S Jammin
Archived post

17 January 2004, 03:04 UTC #1

I actually followed a recipe! I'd bought some pork cutlets from a real pig farmer last summer and
went looking for a recipe. One sister is a lousy cook and gave me some info I didn't trust; the
sister I would trust isn't speaking to me, so I did a simple web search. Found this. It's pretty
darned good. I served it with some cooked frozen peas and a simple salad of romaine, radish, and
onion, dressed with a make-it-up-as-I-go-along dressing of sugar sprinkled over the salad, olive oil
spritzed on from my handydandy Pampered Chef oil spritzer dealie, Alessi white balsamic vinegar, and
a coupla dribbles of low-sodium soy sauce. The food at Schaller's wasn't bad tonight, kids.
Hmmm, these cutlets I had had been run through the machine that whomps them.
From: <recipegoldmine.commeatpork100.html >
PORK CUTLETS TOSCA
1 pound boneless pork leg cutlets, cut thin and pounded to 1/8 inch 2 eggs 2 cloves garlic,
minced 2 tablespoons grated Parmesan cheese 1 tablespoon chopped parsley
1/8 teaspoon salt and dash of pepper 4 teaspoons butter (I used 4 tbsp and some olive oil) 3
tablespoons flour 1 tablespoon lemon juice
Combine eggs, garlic, cheese, parsley, salt and pepper well.
Heat butter in large skillet over medium-high heat. Dip pork cutlet in flour, then into egg batter.
Sauté cutlets quickly until golden brown, about 2 to 3 minutes per side, turning once.
Serve sprinkled with lemon juice.
--
-Barb A good friend will come and bail you out of jail; a true friend will be sitting next to you
saying, "Damn,that was fun!"

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Hahabogus
Archived post

17 January 2004, 05:08 UTC #2

Melba's Jammin' <[email hidden]> wrote in news:barbschaller-
[email hidden]:
Quoted message said:
I actually followed a recipe! I'd bought some pork cutlets from a real pig farmer last summer and
went looking for a recipe. One sister is a lousy cook and gave me some info I didn't trust; the
sister I would trust isn't speaking to me, so I did a simple web search. Found this. It's pretty
darned good. I served it with some cooked frozen peas and a simple salad of romaine, radish, and
onion, dressed with a make-it-up-as-I-go-along dressing of sugar sprinkled over the salad, olive
oil spritzed on from my handydandy Pampered Chef oil spritzer dealie, Alessi white balsamic
vinegar, and a coupla dribbles of low-sodium soy sauce. The food at Schaller's wasn't bad
tonight, kids.
Hmmm, these cutlets I had had been run through the machine that whomps them.
From: <recipegoldmine.commeatpork100.html >
PORK CUTLETS TOSCA
1 pound boneless pork leg cutlets, cut thin and pounded to 1/8 inch 2 eggs 2 cloves garlic,
minced 2 tablespoons grated Parmesan cheese 1 tablespoon chopped parsley
1/8 teaspoon salt and dash of pepper 4 teaspoons butter (I used 4 tbsp and some olive oil) 3
tablespoons flour 1 tablespoon lemon juice
Combine eggs, garlic, cheese, parsley, salt and pepper well.
Heat butter in large skillet over medium-high heat. Dip pork cutlet in flour, then into egg
batter. Sauté cutlets quickly until golden brown, about 2 to 3 minutes per side, turning once.
Serve sprinkled with lemon juice.
A coarse grain or stone ground mustard (brand of choice) works well in the egg batter in this style
of recipe as well.
--
Once during Prohibition I was forced to live for days on nothing but food and water.
--------
FIELDS, W. C.

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Jammer
Archived post

17 January 2004, 10:02 UTC #3

hahabogus said:
Melba's Jammin' <[email hidden]> wrote in news:barbschaller-
[email hidden]:
Quoted message said:
I actually followed a recipe! I'd bought some pork cutlets from a real pig farmer last summer and
went looking for a recipe. One sister is a lousy cook and gave me some info I didn't trust; the
sister I would trust isn't speaking to me, so I did a simple web search. Found this. It's pretty
darned good. I served it with some cooked frozen peas and a simple salad of romaine, radish, and
onion, dressed with a make-it-up-as-I-go-along dressing of sugar sprinkled over the salad, olive
oil spritzed on from my handydandy Pampered Chef oil spritzer dealie, Alessi white balsamic
vinegar, and a coupla dribbles of low-sodium soy sauce. The food at Schaller's wasn't bad
tonight, kids.
Hmmm, these cutlets I had had been run through the machine that whomps them.
From: <recipegoldmine.commeatpork100.html >
PORK CUTLETS TOSCA
1 pound boneless pork leg cutlets, cut thin and pounded to 1/8 inch 2 eggs 2 cloves garlic,
minced 2 tablespoons grated Parmesan cheese 1 tablespoon chopped parsley
1/8 teaspoon salt and dash of pepper 4 teaspoons butter (I used 4 tbsp and some olive oil) 3
tablespoons flour 1 tablespoon lemon juice
Combine eggs, garlic, cheese, parsley, salt and pepper well.
Heat butter in large skillet over medium-high heat. Dip pork cutlet in flour, then into egg
batter. Sauté cutlets quickly until golden brown, about 2 to 3 minutes per side, turning once.
Serve sprinkled with lemon juice.
A coarse grain or stone ground mustard (brand of choice) works well in the egg batter in this style
of recipe as well.
Have you ever coated chicken in parmesan cheese and fried or baked it? YUMMMY!!!!!

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Miss_jaime
Archived post

17 January 2004, 14:05 UTC #4

Melba's Jammin said:
I actually followed a recipe! I'd bought some pork cutlets from a real pig farmer last summer and
went looking for a recipe. One sister is a lousy cook and gave me some info I didn't trust; the
sister I would trust isn't speaking to me, so I did a simple web search. Found this. It's pretty
darned good. I served it with some cooked frozen peas and a simple salad of romaine, radish, and
onion, dressed with a make-it-up-as-I-go-along dressing of sugar sprinkled over the salad, olive
oil spritzed on from my handydandy Pampered Chef oil spritzer dealie, Alessi white balsamic
vinegar, and a coupla dribbles of low-sodium soy sauce. The food at Schaller's wasn't bad
tonight, kids.
Hmmm, these cutlets I had had been run through the machine that whomps them.
From: <recipegoldmine.commeatpork100.html >
PORK CUTLETS TOSCA
1 pound boneless pork leg cutlets, cut thin and pounded to 1/8 inch 2 eggs 2 cloves garlic,
minced 2 tablespoons grated Parmesan cheese 1 tablespoon chopped parsley
1/8 teaspoon salt and dash of pepper 4 teaspoons butter (I used 4 tbsp and some olive oil) 3
tablespoons flour 1 tablespoon lemon juice
Combine eggs, garlic, cheese, parsley, salt and pepper well.
Heat butter in large skillet over medium-high heat. Dip pork cutlet in flour, then into egg batter.
Sauté cutlets quickly until golden brown, about 2 to 3 minutes per side, turning once.
Serve sprinkled with lemon juice.
That looks yummy Barb. I'll have to try it thanks.

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Melba'S Jammin
Archived post

17 January 2004, 23:12 UTC #5

In article <[email hidden]>, hahabogus <[email hidden]> wrote: (snip)
Quoted message said:
A coarse grain or stone ground mustard (brand of choice) works well in the egg batter in this
style of recipe as well.
That would have been wonderful, I'll bet. I'll get more of those things next summer.
--
-Barb A good friend will come and bail you out of jail; a true friend will be sitting next to you
saying, "Damn,that was fun!"

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David Wright
Archived post

17 January 2004, 23:12 UTC #6

Melba's Jammin said:
A good friend will come and bail you out of jail; a true friend will be sitting next to you saying,
"Damn,that was fun!"
Red-wine-off-the-monitor time!!!

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Harry Demidavic
Archived post

18 January 2004, 05:03 UTC #7

David Wright said:
Melba's Jammin said:
A good friend will come and bail you out of jail; a true friend will be sitting next to you
saying, "Damn,that was fun!"
Red-wine-off-the-monitor time!!!
A good friend will help you move. A true friend will help you move a body. :0)
Harry

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Tammym
Archived post

19 January 2004, 19:08 UTC #8

Melba's Jammin' <[email hidden]> wrote:
Sounds really nice, Barb. So why isn't the sis speaking to ya? I can't believe Ma Schaller [censored] the sis :-)
Tammy Sacramento, CA

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Melba'S Jammin
Archived post

19 January 2004, 22:07 UTC #9

In article <[email hidden]>, TammyM
Quoted message said:
Melba's Jammin' <[email hidden]> wrote:
Sounds really nice, Barb. So why isn't the sis speaking to ya? I can't believe Ma Schaller [censored]
off the sis :-)
Tammy Sacramento, CA
LOL! She called while we were having supper and asked if I had the particulars for a jam recipe.
Said I wasn't sure but I'd look. (I didn't mind --supper was about done.) While I was looking, (she
on line) she said she'd fake it. I said I thought I was close to the particulars. Then as I was
saying I'd found it, she interrupted again and I said, "If you'd shut up and listen, I've GOT it."
That's when she hung up on me. :-) I called her. Wouldn't answer; call went to answering machine. I
said, "Oh, fercripesake, quit pouting and pick up the phone -- I've got the particulars for you
right here. (time passes). Still not going to pick it up? Well, t'hell with you, then." I've seen
her, let's see, twice since, and phoned twice and she either won't take my call or, in one instance,
kept on walking past me. I decided I'd make her talk to me. :-) I approached her and asked some
questions (this was at a mortuary reviewal). Terse answers and she never took her eyes off what she
was looking at. Tsk, tsk.
And before any of you get your panties knotted about "t'hell with you", know that it's been said
casually between us and TO ME by her for a very long time. It is NOT a condemnation to a chair in
the front row in front of the furnace.
--
-Barb A good friend will come and bail you out of jail; a true friend will be sitting next to you
saying, "Damn,that was fun!"

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Melba'S Jammin
Archived post

19 January 2004, 22:07 UTC #10

In article <[email hidden]>, [email hidden] wrote: (snip)
Quoted message said:
Quoted message said:

Quoted message said:
A good friend will come and bail you out of jail; a true friend will be sitting next to you
saying, "Damn,that was fun!"
Quoted message said:
A good friend will help you move. A true friend will help you move a body. :0)
Harry
Yup, that, too!
--
-Barb A good friend will come and bail you out of jail; a true friend will be sitting next to you
saying, "Damn,that was fun!"

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