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Receta Fried Boneless Pork Cutlets with Grilled Veggies & Apricots!!

by Catherine Pappas

Ingredientes

2 lbs. bones pork loin – sliced thin 2 cups flour 3 eggs plus a splash of water – beaten Vegetable oil for frying Veggies: 1 quart button mushrooms – sliced 1 Jalapeño – grilled 2 bunches of scallions – split

5 cloves of garlic – crushed 1 cup of dried apricots Handful of fresh Italian parsley - chopped Olive oil for drizzling White Balsamic Vinaigrette Sauce: ¾ cup White Balsamic Vinaigrette (preferably Girard's Salad Dressings) 2 tablespoons honey 1 tablespoon butter

Direcciones

1. For the Pork:
2. Dip the sliced pork first in the flour then in the egg and back in the flour.
3. Heat a large frying pan with the vegetable oil, about ½ inch, and carefully place the prepared pork in the hot oil. You should hear it sizzle, if you don’t the oil is not ready.
4. Turn the pork only once so that the coating does not fall apart.
5. Veggies:
6. While the pork is cooking, heat a griddle and place the scallions and Jalapeño on to grill. Drizzle with a little olive oil and grill until slightly charred. Next, place the mushrooms, apricots and garlic on the griddle, drizzle a little olive oil over them and grill until slightly charred. When the Jalapeño is slightly charred slice it with seeds.
7. Place the scallions on a serving platter first and top with the pork. Place the mushrooms, apricots, sliced Jalapeño and garlic over the pork and sprinkle the chopped parsley for garnish.
8. White Balsamic Vinaigrette Sauce:
9. In a small frying pan place the tablespoon of butter and melt. Add the White Balsamic Vinaigrette and heat to a slight bubble add the honey and stir.
10. Pour this over the pork with veggies and serve.

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