Recipe courtesy of Cheryl Smith
Matzoh Crusted Pork Cutlets and Mock Corn Risotto
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 2486
- Total Fat
- 207
- Saturated Fat
- 69
- Carbohydrates
- 58
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 85
- Cholesterol
- 475
- Sodium
- 1853
Ingredients
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
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.