Monday, June 23 2014, 05:10 PM MDT
As Aired on June 23, 2014
Recipe courtesy Chef Bryan Woolley
2 large eggs
2 cups Italian seasoned bread crumbs
4 (6 ounce) pork chops (either bone in or out)
4 tablespoons olive oil
1 tablespoon butter
1 tablespoon fresh lemon juice
salt and pepper to taste
1.) Beat eggs in a shallow bowl.
2.) In a separate shallow bowl, combine breadcrumbs
3.) Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
4.) Cook as many cutlets that fit in your pan at a time until golden brown and cooked through.
5.) Season with salt and pepper.
6.) Simmer 2 minutes.
7.) Pour broth mixture over cutlets and serve.
8.) Garnish with parsley and lemon slices.
1 head of cabbage (green or purple)
¼ cup rice vinegar
½ cup vegetable oil
2 tbsp freshly chopped dill
1 tbsp whole grain dijon mustard
Salt and freshly cracked pepper to taste
1.) Thinly slice cabbage and place into a large bowl.
2.) Mix vinegar, oil, dill, and dijon mustard together and pour over cabbage.
3.) Add salt and pepper to taste.
4.) Chill and serve.