Rosemary Lemon Pork Cutlets

Pork CutletFirst, I must apologize for my long hiatus.  School and life have gotten a little hectic, and in turn, I have neglected my blog.  Hopefully, this lovely recipe makes up for it!

This week’s recipe is from a guest writer – by boyfriend!  Because of my busy schedule, he has been cooking a lot lately.  The other day he made this absolutely decadent meal for me so I asked him if I could use it for the blog.  He obliged, as he didn’t really have a choice!

This is a great, quick meal that is cheap and easy but will taste like a gourmet chef came to your home and slaved for hours over the best cuts of meat.  It starts with a simple pork cutlet, or pork strip.  Mine came from Iowa.  I’m from Iowa, so I’m a little biased, but I thought they were really fantastic.  You want a thin (but not too thin) piece of tenderized pork.  If you don’t have a tenderizer, simply ask your butcher to do this for you.

The next step is to use an infused oil.  Most infused oils are just an average olive or canola oil with different aromatics in it.  Let this combination sit long enough, and the oil will take on the taste of whatever is in it.  We did not have infused oil, so my boyfriend heated some canola oil on low and added lemon juice and dried rosemary.  It worked well.  Make sure that after doing this for about 20 minutes, raise the heat so that the oil is hot enough to fry your pork.

Next, bread the pork.  This is fairly simple.  Beat an egg or two in a bowl.  On another plate, spread out some bread crumbs.  Season them with salt, pepper and lemon pepper seasoning.  Dip the pork in the egg mixture and then the breading.

Finally, fry the pork until done on both sides in the infused oil.  When done, let the cutlet drain on some paper towel for a couple of minutes before eating.  The frying keeps the pork flavorful and moist.  The lemon and rosemary add a delightful tang and herbal finish.  This meal really was a sweet and simple surprise.

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