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Spicy Pork Cutlets Recipe

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This recipe for Spicy Pork Cutlets, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renata Chalmers
Added: Monday, February 16, 2009


1 ( 1 lb) pork tenderloin, trimmed ( all the silver skin and fat removed)
2 Tbsp flour
¾ tsp salt, divided
1/8 tsp black pepper
2 tsp olive oil, divided
Cooking Spray
1 cup vertically sliced onion ( about 1 medium)
3 garlic cloves, thinly sliced
1 cup tomato-and-basil pasta sauce
¼ tsp crushed red pepper
3 Tbsp chopped fresh basil
2 Tbsp grated parmesan

Cut pork crosswise into 12 ( 1 inch thick) pieces. Place each piece between 2 sheets of heavy duty plastic wrap, pound to ¼ in thickness using a meat mallet or heavy skillet. Combine flour, ½ tsp salt and black pepper in a shallow dish. Dredge pork in flour mixture. Heat 1 twp of oil in a large nonstick skillet over medium heat. Add half of pork; cook 2 minutes on each side or until browned. Remove pork from pan. Repeat with remaining 1 tsp oil and remaining pork.

Coat pan with cooking spray. Add onion and remaining ¼ tsp salt, sauté 2 minutes. Add garlic; sauté 5 minutes or until golden brown. Stir in sauté and red pepper; cook 30 seconds. Remove from heat; stir in basil.

Place pork on jelly roll pan coated with cooking spray. Top each piece with about 1 Tbsp pasta sauce mixture and ½ tsp cheese. Bake at 450 for 5 minutes or until pork is done and cheese is melted.

Personal Notes:
Personal Notes:
My notes, I make up the sauce ahead of the meat that way the meat is warm and ready to be sauced when it is done browning. I would add the basil at the last minute. Also I used an Italian blend of cheeses ie mozzarella, asiago etc. It is an easy and delicious recipe, Serve over angel hair past with veges on the side.




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