Recipe courtesy of Cheryl Smith

Matzoh Crusted Pork Cutlets and Mock Corn Risotto

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  • Yield: 8 servings
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2 matzoh crackers

2 eggs beaten

1 cup flour

Garlic powder

Salt and pepper


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


  1. 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.
  2. 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.
  3. 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.