Matzoh Crusted Pork Cutlets and Mock Corn Risotto

8 servings
  • 2 matzoh crackers
  • 2 eggs beaten
  • 1 cup flour
  • Garlic powder
  • Salt and pepper
  • Oregano
  • 8 pork cutlets
  • 2 tablespoons olive oil, plus extra for sauteing
  • 2 cups water
  • 2 cups minute rice
  • 1/2 onion diced
  • 1 can creamy corn
  • 1 cup white wine
  • 3 packets duck sauce
  • 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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