Pork Cutlets

2-3 servings {easily doubled or tripled}

Ingredients

5-6 lean pork cutlets,½ inch thick
2 tablespoons Dijon mustard
1/2 cup unseasoned Panko breadcrumbs
1/2 teaspoon dried thyme
Black pepper
1 tablespoon olive oil
2 plum tomatoes, sliced thin
5-6 slices of mozzarella cheese

Directions

Spread the mustard evenly over the pork.
Sprinkle the thyme and pepper over the cutlets.
Coat each piece of pork with the panko breadcrumbs.

.Heat oven to 425°F. Spread the olive oil over the bottom of a baking dish just large enough to hold the cutlets.
Between sheets of plastic wrap or waxed paper, flatten each pork cutlet to about 1/4-inch thickness.
Bake 15 minutes or until golden brown. Top each cutlet with tomato slices and mozzarella cheese. Return to the oven and bake for 5 minutes. Serve immediately.

Swiss Chard And Mashed Potato Combo

Chard Recipe

2 cups cooked Swiss Chard
4 medium baking potatoes, peeled and cubed
2 garlic cloves
Salt to taste
Olive oil

Directions

Cook the potatoes and garlic in boiling salted water until soft. Drain and return the potatoes and garlic to the pot. Mash well. Moisten with 3 tablespoons of olive oil. Add the drained cooked Swiss Chard. Mix well, Heat over low heat until hot.

 


Posted by in Cheese, Healthy Italian Cooking, Italian Cuisine, Olive Oil, Pork, potatoes, Swiss Chard, tomatoes, Vegetables