Breaded Pork Cutlets and Buttered Vegetables

September 25, 2003

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Filed under Healthy veggies; Mighty meaty; My recipes; Kitchen experiments, pork

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Ingredients :

500 g. slab of pork rump
1 c. of fine bread crumbs
1-1/2 tsp. of salt
1/2 tsp. of pepper
enough cooking oil for deep-frying

For the vegetables :

1-1/2 c. of carrot cubes, 3/4″ x 3/4″ in size
1/4 k. of green beans, ends trimmed and cut into 3/4″ lengths
1 225 g. can of crisp corn kernels, water reserved
1 onion, sliced
1 tsp. of garlic, finely minced
2 tbsp. of butter
1 tsp. of cornstarch
salt and pepper to taste

Cooking procedure :

Heat the cooking oil in a skillet or wok until it starts to smoke. Cut the pork into thin slices, about 1/8″ thick. Mix together the bread crumbs, salt and pepper. Dredge each piece of pork into the bread crumb mixture and fry, a few pieces at a time, in very hot oil until brown and crisp. Drain on paper towels and transfer to a serving platter.

In a medium-sized saucepan, melt the butter. Heat until frothy. Saute the garlic and onions for about 30 seconds. Add the carrots and cook over medium-high heat for about a minute. Add the green beans and cook for another minute. Add the corn kernels and continue cooking for another minute. Disperse the cornstarch in the corn water and pour into the vegetables. Season with salt and pepper. Cook, stirring, until the sauce thickens. Serve with the breaded pork cutlets.

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