Pork Cutlets

These Pita Pocket Crusted Pork Cutlets came to be because of Nigella Lawson. She is the lady that turned me on to using ground pitas to coat my pork, rather than bread crumbs or panko. I hope I can be that same kind of lady for you.

Ingredients:

3/4lb thin pork cutlets

2 pita breads

2 eggs

1/4teas dried oregano

1Tbl (squirt) mustard

S&P

Vegetable Oil

Directions:

Grind pita bread in a food processor. Dump into a shallow dish.

Whisk eggs, oregano, and mustard into a (separate) shallow dish.

Season pork cutlets with S&P

Heat vegetable oil in a frying pan over medium high heat

Dip the pork cutlets into the egg wash. Coat in ground pita bread.

Fry 2 minutes per side.

*Buying either thin or thick pork cutlets is up to you. If you're using thick, the added bonus of getting to pound each piece of pork out with a meat mallet will in turn, help rid you of your day's stress. If you're using thin, you save yourself some work.

I use a food processor to make crumbs out of my pita bread

Let er rip!

Dish #1

Dish #2

Make an assembly station. Salt & pepper the pork.

Heat vegetable oil in a shallow pan over medium high heat

As the oil heats, prepare the pork cutlets. Dip one side in egg wash. Dip the other side in egg wash. Coat in pita bread.

Repeat.

Repeat again. Then fry.

Flip after 2 minutes

Meanwhile, coat and bread the rest.

Remove the first batch of fried pork cutlets once done.

Wait a minute for the oil to reheat. Then add the 2nd batch into the pan.



Same as before, flip after 2 minutes.

Once all cutlets have been fried, eat 2 now w/some bean soup.

Store the rest in the fridge for later.

Topping suggestions: Mustard, Coleslaw, Applesauce

Was it good for you? It was good for me.

Oh yah, here's a tip. For safe storage, wait for the oil to cool. THEN pour into a container for proper disposal. Otherwise you run the risk of doing what I did...

...yah, DON'T pour hot oil into a glass jar for safe storage & then immediately run water over the jar to help wipe away some of the oil that spilled onto the jar's sides. The jar will explode.

Bonus Bean Soup Recipe: 

Ingredients:

4C chicken broth/stock

1 strip of bacon

1 can of cannellini beans

1 small onion

1 carrot

3 Tbl flour

1/4teas dried sage

S&P

Snip bacon in a soup pot over medium heat. Wash hands.

Mince carrot. Dice onion. Add to the soup pot w/bacon. Season w/sage, salt, and pepper. Stir.

Rinse & drain beans. Add 1/3 of the beans, flour, and 1cup chicken stock/broth in a blender. Blend.

Add the remaining 2/3 beans and 3cups chicken broth/stock to the soup pot. Bring to a boil.

Add the blended ingredients to the soup bot. Bring back to a boil.

Don't forget to take your Beano!