MATZOH CRUSTED PORK CUTLETS AND MOCK CORN RISOTTO

Matzoh Crusted Pork Cutlets and Mock Corn Risotto image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 14

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2 matzoh crackers
2 eggs beaten
1 cup flour
Garlic powder
Salt and pepper
Oregano
8 pork cutlets
2 tablespoons olive oil, plus extra for sauteing
2 cups water
2 cups minute rice
1/2 onion diced
1 can creamy corn
1 cup white wine
3 packets duck sauce

Steps:

In a food processor crumble matzoh crackers until course. Put in a dish and set aside. Crack eggs and beat in a bowl. In another dish season the flour with salt, pepper, garlic powder and oregano. Dredge pork cutlets in flour mixture, then egg wash and then matzoh crumble. Heat the oil in a skillet and pan fry.
In a saucepan bring the water to a boil. Add the rice and turn off the flame. Put the oil in a skillet and saute the onion until it appears to be translucent. Add the cream of corn, bring to a simmer and the rice. Season with salt and pepper.
After the removing the pork cutlets from the skillet, deglaze with white wine. Reduce by half. Add the 3 packets of duck sauce and season with salt and pepper. Use this mixture as a sauce for the risotto.