Best Matzoh Crusted Pork Cutlets And Mock Corn Risotto Recipes

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OLIVE BRUSHED PORK CUTLETS



Olive Brushed Pork Cutlets image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

8 boneless pork loin cutlets, trimmed of fat and no more than 1/2-inch thick
Salt and freshly ground black pepper
2 tablespoons green olive paste
1 tablespoon lime or lemon juice
1 cup (or more if needed) dry bread crumbs
2 eggs, lightly beaten with 1 tablespoon of water
Vegetable oil

Steps:

  • Lightly pound pork cutlets between plastic wrap to thin them out and season with salt and pepper. Mix the green olive paste with lime juice and spread each cutlet with some of this mixture. Dip the slices on both sides in bread crumbs, then in egg and in bread crumbs again, making sure all sides are well coated.
  • With the dull edge of a chef's knife, score the coating in a criss cross pattern and let the slices stand, on a rack, at room temperature for 30 minutes to an hour to let coating set up. (While this is setting up, make your carrot side dish)
  • In a deep skillet heat 1-inch of vegetable oil to 375 degrees. Deep fry cutlets, olive coated side up, for 2 minutes or until golden brown and cooked through. Remove the meat with a spatula and drain on paper towels.

CORN FLAKES ENCRUSTED PORK CUTLET SANDWICH ON A BUTTERMILK BISCUIT



Corn Flakes Encrusted Pork Cutlet Sandwich on a Buttermilk Biscuit image

Provided by Tom Pizzica

Time 20m

Yield 4 sandwiches

Number Of Ingredients 13

1 cup KELLOGG'S® CORN FLAKES®, crushed
1/2 cup pecans, crushed
4 boneless pork chops
Kosher salt, to taste
1/2 cup prepared mayonnaise
1/2 cup Dijon mustard
1/4 cup honey
4 easy bake biscuits, baked according to package directions
1/4 head iceberg lettuce, leaves removed
1 large tomato, sliced
1 tablespoon chopped fresh parsley
Freshly ground black pepper, to taste
4 tablespoons canola oil

Steps:

  • In a bowl mix together the KELLOGG'S® CORN FLAKES®, pecans, fresh parsley and a few twists of cracked black pepper. Heat a large skillet over medium-high, and add canola oil. Season the pork chops with salt and press into the corn flake mixture. Gently press down to coat the pork well. Add the pork chops to the hot skillet and cook about 3 minutes per side. Remove and set aside to rest. In a small mixing bowl, whisk together the mayonnaise, mustard, and honey. Slice the biscuits in half, slather with the honey-mustard mixture, and add the pork, lettuce, and tomato. Top with the other half of the biscuit. Enjoy!

MOCK RISOTTO



Mock Risotto image

A combination of barley and brown rice make this a hearty, no-fuss mock risotto. Packed with vegetables and given a little bit of creaminess from reduced fat cream cheese, this is a perfect vegetarian main dish or side dish.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 14

1/2 cup (3 1/4 ounces) whole grain brown rice
1/2 cup (3 1/2 ounces) pearl barley
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
Pinch crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper
2 1/2 cups low-sodium chicken broth
1 pound thin asparagus, trimmed and cut into 1-inch pieces, 3 cups
6 ounces cremini mushrooms, quartered, 2 cups
2 ounces 1/3 less fat cream cheese
1 tablespoon grated Parmesan cheese
2 tablespoons chopped fresh chives
1/2 teaspoon grated lemon zest

Steps:

  • Bring a large pot of salted water to boil. Add the rice and barley and cook until al dente, 15 minutes. Drain well.
  • Heat the oil in a large skillet over medium heat. Add the onion, garlic, pepper flakes (if using) and salt and pepper to taste. Cook until the onion is tender and beginning to brown, 5 minutes. Stir in the drained rice mixture. Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.
  • 3. Stir in the asparagus and mushrooms and continue to cook, covered, until the vegetables are tender, 8 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy. Sprinkle with chives and zest.

Nutrition Facts : Calories 312, Fat 8.8 grams, SaturatedFat 1.2 grams, Cholesterol 1 milligrams, Sodium 194 milligrams, Carbohydrate 49 grams, Fiber 8 grams, Protein 13 grams

MY NOT KOSHER MATZOH



My Not Kosher Matzoh image

Provided by Food Network

Time 2h35m

Yield about 6 sheets of matzoh

Number Of Ingredients 8

1 1/2 cups semolina flour, finest grind
1 1/2 cups all-purpose flour
2 teaspoons salt
4 eggs
1/2 cup extra-virgin olive oil
2 tablespoons kosher salt
2 tablespoons fresh thyme leaves
1/2 cup finely chopped onion

Steps:

  • Place the flours, salt, eggs, and half of the olive oil in the bowl of a food processor fitted with a steel blade or an electric mixer fitted with a dough hook. Mix or process until the dough forms a ball. Turn the dough out into a clean bowl and cover with a damp towel, Let it rest at room temperature for at least 2 hours.
  • Preheat the oven to 400 degrees F.
  • Using a pasta machine or a rolling pin, roll out the dough until it is very thin, like lasagna (number 1 on the pasta machine or as thin as possible without tearing). You should have approximately 6 sheets, about 6 by 10-inches each.
  • Place the dough on baking sheets and brush very lightly with the remaining olive oil. Sprinkle lightly with the salt, thyme, and onion. Bake the matzoh for about 10 minutes, or until golden brown and crispy.

RED CHILE PORK CUTLETS, CERVANTES STYLE: CHULETAS DE SERDO EN CHILE ROJO, ESTILLO CERVANTES



Red Chile Pork Cutlets, Cervantes Style: Chuletas de Serdo en Chile Rojo, Estillo Cervantes image

Provided by Food Network

Categories     main-dish

Time 3h8m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds pork loin, trimmed and cut into 1/2inch cutlets
Red Chile Sauce Marinade, recipe follows
1 (16-ounce) jar of your favorite ready-to-servered chile sauce,(recommended: Cervantes Red Chile Sauce)
6 sprigs cilantro
1 pound sun-ripened New Mexico red chile pods, dried
1/4 teaspoon Mexican oregano
1/2 teaspoon granulated garlic
1 teaspoon salt

Steps:

  • In a shallow pan, place the pork cutlets in a single layer. Pour 3/4 of the chile sauce marinade evenly over the meat, cover, and refrigerate at least 2 hours before grilling. For more intense chile flavor, marinate overnight.
  • Preheat grill on high. Reduce heat to 375 degrees F and place the marinated pork cutlets on the grill. Reserve the marinade for basting throughout the cooking process. Cook each side 2 to 4 minutes, depending on the thickness of each cutlet. Baste the pork with the marinade on each side before turning.
  • Remove pork cutlets from grill and set aside. Ladle about 2 ounces of the ready to serve Red Chile Sauce on each plate. Place the pork in the center of the plate and drizzle additional red chile sauce over the meat. Garnish with a sprig of cilantro and serve with your choice of calabacitas, papitas, pinto beans, or Spanish rice. The pork can also be cut into strips after grilling and wrapped in a warm flour tortilla as a burrito.
  • Remove the stems, seeds and white veins of the New Mexico red chile pods. Rinse and place the cleaned pods in a large bowl or saucepan and add enough hot water to cover the red chile pods. Soak for 30 minutes to 1 hour. When the pods are completely reconstituted, they should appear bright red and plump. Remove the chile pods with tongs and place in a blender with the water they were soaking in. Leave about 1-inch space or more in the blender container. Add the oregano, garlic, and salt. Blend for 2 minutes. If sauce is too thick, add more water and blend until mixture is smooth.

CRISPY BREADED PORK CUTLETS



Crispy Breaded Pork Cutlets image

Crunchy, tender, mustard-coated pork is a simple family-friendly meal. Serve it with our Creamy Corn and Saute of Peppers for a delicious dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 5

1 1/2 cups panko (Japanese breadcrumbs)
2 tablespoons vegetable oil, such as safflower
4 boneless pork loin chops (6 to 8 ounces each)
3 tablespoons Dijon mustard
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
  • Meanwhile, one at a time, place chops between 2 large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
  • Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
  • Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

Nutrition Facts : Calories 429 g, Fat 16 g, Fiber 1 g, Protein 45 g

RED BELL PEPPER, POTATO AND CORN RISOTTO



Red Bell Pepper, Potato and Corn Risotto image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13

1 pound Russet potatoes, peeled and cut into 1/4-inch dice (about 3 cups diced)
1 1/2 cups fresh corn kernels (about 3 ears)
2 3/4 cups red bell pepper juice (see note below)
1 1/2 teaspoons Hungarian paprika
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice, or as needed
3 tablespoons heavy cream
6 tablespoons unsalted butter, cut into 6 pieces
1/2 cup freshly grated Parmesan
3/4 teaspoon salt
1/4 teaspoon fresh ground white pepper
Sprigs of fresh chervil, for garnish
12 scallions, trimmed and grilled until lightly charred, for garnish

Steps:

  • Red bell pepper juice:
  • Take about 7 red peppers, stem and seed them, then put through an extractor-type juicer.
  • In a large non-reactive sucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the juice is reduced by about 1/3. Add a teaspoon of the lemon juice, taste, and add more if needed. Continue to reduce and, when the mixture is almost dry, add the cream and reduce the heat to low. Cook for 1 minute more, stir in the butter, and remove from the heat. Stir in the Parmesan, salt, and pepper. Serve immediately in warmed bowls, garnishe with a few sprigs of chevril and 2 grilled scallions

THYME ROASTED SEA SCALLOPS, SWEET CORN RISOTTO, WITH PARSLEY TRUFFLE EMULSION



Thyme Roasted Sea Scallops, Sweet Corn Risotto, with Parsley Truffle Emulsion image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 22

1 tablespoon olive oil
2 shallots, peeled and minced
2 cloves garlic, minced
1 bay leaf
2 sprigs thyme
1 1/2 cups arborio rice
2 cups dry white wine
4 cups heated corn stock, see cook's note (sodium free chicken broth and be substituted)
2 ears corn, kernels removed and cream pressed from the cob
Kosher salt and ground white pepper
1/4 ounce butter
1/4 cup grated Parmesan
1 bunch parsley stems, removed and chopped
1/2 ounce butter
1 cup vegetable stock
1 small black truffle washed and chopped
Kosher salt and ground white pepper
12 fresh sea scallops, patted dry and foot removed
Salt and freshly ground black pepper
4 sprigs thyme
1/4 ounce butter
1 tablespoon olive oil

Steps:

  • Risotto: Preheat a wide saucepan then add the olive oil to coat the bottom of the pan. Add the shallots, garlic, bay leaf, and thyme, and cook until translucent.
  • Add the arborio rice and stir frequently to coat with the oil. Deglaze with the white wine and keep stirring, you will need to stir throughout this whole recipe.
  • When the rice has absorbed the wine, add the hot corn stock in three equal amounts and keep the rice at a constant boil while stirring. After the addition of the third equal amount add the corn and cream, when the liquid is absorbed and the rice is cooked, adjust seasonings with salt and pepper, then fold in the parmesan and butter, and remove from heat.
  • Sauce: Place the vegetable stock and the parsley in a bar blender and puree until smooth and bright green, then strain through a fine mesh strainer. Combine the liquid and the truffles in a small saucepot and bring almost to a boil. Whisk the butter and adjust with salt and pepper, then set aside.
  • Scallops: Preheat a skillet and cover with olive oil, add the seasoned scallops to the pan and saute on both sides for about 5 minutes, while cooking the scallops, add the butter and thyme to the skillet, and baste the scallop while cooking.
  • Place equal amounts of risotto in the center of 4 plates and top each with 3 scallops. Lightly cover the scallops with the parsley sauce.

CORN CRUSTED PORGIES



Corn Crusted Porgies image

Provided by Food Network

Time 8h15m

Number Of Ingredients 10

4 cups buttermilk
1/4 teaspoon cayenne
Salt and pepper to taste
1/4 teaspoon celery seed
1/4 teaspoon nutmeg
2 pounds porgies
1 tablespoon fresh parsley, chopped
1/4 cup cornmeal
1/4 cup bread crumbs
Oil to fry

Steps:

  • In a large bowl, mix first 5 ingredients, stir to combine. Marinate porgies in mixture for 24 hours or at least over night. Preheat oil to 365 degrees F. In a shallow bowl, mix parsley, cornmeal and bread crumbs together, stir to combine and dredge porgies in mixture. Fry porgies in oil until golden brown and heated through. Drain on a paper lined plate. Serve hot.

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