Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1504/
Pork Cutlets Zucchini
Yield: Makes 4 servings
Ingredients
| 1 |
|
egg
|
|
|
| 2 |
Tablespoons |
water
|
|
|
| 1/3 |
cup |
panko bread crumbs
|
|
|
| 2 |
Tablespoons |
olive oil
|
|
|
| 1 |
pound |
pork sirloin cutlets, thinly sliced
|
|
|
| 1/2 |
cup |
quartered zucchini slices
|
|
|
| 1/4 |
cup |
carrots cut in matchstick thin strips
|
|
|
| 2 |
Tablespoons |
chopped green onion
|
|
|
| 1 |
can |
(10 1/2 ounce) Ready to Serve Tomato with Pieces Soup
|
|
|
| 2 |
Tablespoons |
fresh chopped parsley
|
|
|
| 1 |
teaspoon |
dried oregano leaves, crushed
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
Directions:
Take two pie plates or shallow dishes. Mix egg and water in one and pour the Panko crumbs into the other.
Heat olive oil in a 10- inch skillet over medium heat. Dip pork cutlets one by one into egg mixture then panko crumbs and place in hot skillet. Cook cutlets until browned on both sides, about 2 minutes per side.
Add zucchini and carrots and cook until fork tender about 2 minutes. Add green onion, soup, parsley, oregano and pepper. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes or until meat is fork-tender, stirring occasionally.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1504/