Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/1504/
Pork Cutlets Zucchini
Yield: Makes 4 servings
Ingredients
| 1 | egg | ||
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| 2 | Tablespoons | water | |
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| 1/3 | cup | panko bread crumbs | |
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| 2 | Tablespoons | olive oil | |
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| 1 | pound | pork sirloin cutlets, thinly sliced | |
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| 1/2 | cup | quartered zucchini slices | |
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| 1/4 | cup | carrots cut in matchstick thin strips | |
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| 2 | Tablespoons | chopped green onion | |
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| 1 | can | (10 1/2 ounce) Ready to Serve Tomato with Pieces Soup | |
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| 2 | Tablespoons | fresh chopped parsley | |
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| 1 | teaspoon | dried oregano leaves, crushed | |
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| 1/4 | teaspoon | pepper | |
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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.
Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/1504/
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