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Herbed Pork Cutlets
1/3 c Dry bread crumbs
1/4 c Fresh basil, chopped
2 tb Fresh oregano, chopped
1 tb Parmesan, fresh grated
1 ts Fresh thyme, chopped
1/2 ts Pepper
1/4 ts Salt
1 lb Fast-fry pork cutlets
2 tb Vegetable oil
In shallow dish, lightly beat egg. In separate shallow dish, stir
together bread crumbs, basil, oregano, Parmesan, thyme, pepper and
salt. Dip pork into egg to coat well; press into bread crumb mixture,
turning to coat all over.
In large skillet, heat half of the oil. over medium heat; cook pork,
in batches and adding remaining oil if necessary, turning once, for
8-10 minutes or until just a hint of pink remains inside. Serve with
new red potatoes and yellow beans.
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