Recipe courtesy of Cheryl Smith
Recipe courtesy of Cheryl Smith
Episode:
Windsor Terrace--Brooklyn
Matzoh Crusted Pork Cutlets and Mock Corn Risotto
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- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 2486
- Total Fat
- 207 g
- Saturated Fat
- 69 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 85 g
- Cholesterol
- 475 mg
- Sodium
- 1853 mg
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 2486
- Total Fat
- 207 g
- Saturated Fat
- 69 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 85 g
- Cholesterol
- 475 mg
- Sodium
- 1853 mg
Ingredients
Directions
- In a food processor crumble matzoh crackers until course. Put in a dish and set aside. Crack eggs and beat in a bowl. In another dish season the flour with salt, pepper, garlic powder and oregano. Dredge pork cutlets in flour mixture, then egg wash and then matzoh crumble. Heat the oil in a skillet and pan fry.
- In a saucepan bring the water to a boil. Add the rice and turn off the flame. Put the oil in a skillet and saute the onion until it appears to be translucent. Add the cream of corn, bring to a simmer and the rice. Season with salt and pepper.
- After the removing the pork cutlets from the skillet, deglaze with white wine. Reduce by half. Add the 3 packets of duck sauce and season with salt and pepper. Use this mixture as a sauce for the risotto.
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