MOCK RISOTTO
A combination of barley and brown rice make this a hearty, no-fuss mock risotto. Packed with vegetables and given a little bit of creaminess from reduced fat cream cheese, this is a perfect vegetarian main dish or side dish.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to boil. Add the rice and barley and cook until al dente, 15 minutes. Drain well.
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, pepper flakes (if using) and salt and pepper to taste. Cook until the onion is tender and beginning to brown, 5 minutes. Stir in the drained rice mixture. Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.
- 3. Stir in the asparagus and mushrooms and continue to cook, covered, until the vegetables are tender, 8 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy. Sprinkle with chives and zest.
Nutrition Facts : Calories 312, Fat 8.8 grams, SaturatedFat 1.2 grams, Cholesterol 1 milligrams, Sodium 194 milligrams, Carbohydrate 49 grams, Fiber 8 grams, Protein 13 grams
OLIVE BRUSHED PORK CUTLETS
Steps:
- Lightly pound pork cutlets between plastic wrap to thin them out and season with salt and pepper. Mix the green olive paste with lime juice and spread each cutlet with some of this mixture. Dip the slices on both sides in bread crumbs, then in egg and in bread crumbs again, making sure all sides are well coated.
- With the dull edge of a chef's knife, score the coating in a criss cross pattern and let the slices stand, on a rack, at room temperature for 30 minutes to an hour to let coating set up. (While this is setting up, make your carrot side dish)
- In a deep skillet heat 1-inch of vegetable oil to 375 degrees. Deep fry cutlets, olive coated side up, for 2 minutes or until golden brown and cooked through. Remove the meat with a spatula and drain on paper towels.
CORN FLAKES ENCRUSTED PORK CUTLET SANDWICH ON A BUTTERMILK BISCUIT
Provided by Tom Pizzica
Time 20m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- In a bowl mix together the KELLOGG'S® CORN FLAKES®, pecans, fresh parsley and a few twists of cracked black pepper. Heat a large skillet over medium-high, and add canola oil. Season the pork chops with salt and press into the corn flake mixture. Gently press down to coat the pork well. Add the pork chops to the hot skillet and cook about 3 minutes per side. Remove and set aside to rest. In a small mixing bowl, whisk together the mayonnaise, mustard, and honey. Slice the biscuits in half, slather with the honey-mustard mixture, and add the pork, lettuce, and tomato. Top with the other half of the biscuit. Enjoy!
RED CHILE PORK CUTLETS, CERVANTES STYLE: CHULETAS DE SERDO EN CHILE ROJO, ESTILLO CERVANTES
Provided by Food Network
Categories main-dish
Time 3h8m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a shallow pan, place the pork cutlets in a single layer. Pour 3/4 of the chile sauce marinade evenly over the meat, cover, and refrigerate at least 2 hours before grilling. For more intense chile flavor, marinate overnight.
- Preheat grill on high. Reduce heat to 375 degrees F and place the marinated pork cutlets on the grill. Reserve the marinade for basting throughout the cooking process. Cook each side 2 to 4 minutes, depending on the thickness of each cutlet. Baste the pork with the marinade on each side before turning.
- Remove pork cutlets from grill and set aside. Ladle about 2 ounces of the ready to serve Red Chile Sauce on each plate. Place the pork in the center of the plate and drizzle additional red chile sauce over the meat. Garnish with a sprig of cilantro and serve with your choice of calabacitas, papitas, pinto beans, or Spanish rice. The pork can also be cut into strips after grilling and wrapped in a warm flour tortilla as a burrito.
- Remove the stems, seeds and white veins of the New Mexico red chile pods. Rinse and place the cleaned pods in a large bowl or saucepan and add enough hot water to cover the red chile pods. Soak for 30 minutes to 1 hour. When the pods are completely reconstituted, they should appear bright red and plump. Remove the chile pods with tongs and place in a blender with the water they were soaking in. Leave about 1-inch space or more in the blender container. Add the oregano, garlic, and salt. Blend for 2 minutes. If sauce is too thick, add more water and blend until mixture is smooth.
CRISPY BREADED PORK CUTLETS
Crunchy, tender, mustard-coated pork is a simple family-friendly meal. Serve it with our Creamy Corn and Saute of Peppers for a delicious dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
- Meanwhile, one at a time, place chops between 2 large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
- Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
- Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.
Nutrition Facts : Calories 429 g, Fat 16 g, Fiber 1 g, Protein 45 g
PORK-CUTLET PARMESAN
You've enjoyed it with veal; you've loved it with chicken. It's time to meet... pork parm. The base is tenderloin, sliced into medallions and pounded thin so it cooks in a flash. A triple-dip into flour, then egg, then panko, makes a coating that stays crisp even after it cools. Top with a spoonful or two of tomato sauce and mozzarella and broil until the cheese melts.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Pound pork with the flat side of a meat mallet into 1/4-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper.
- Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully and evenly coat. Transfer to a wire rack; let stand 10 minutes.
- Heat a scant 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total.
- Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.
- Preheat broiler with a rack about 8 inches from heat element. Top cutlets evenly with Parmigiano, then tomato sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano alongside.
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