cutlets

I’m kind of obsessed with breaded or “crusted” food lately. Why? Because the new kitchen has a new microwave/oven that has a “Crisp” feature. It even comes with a special “crisp”-ing pan and the way it works (I think) is that it microwaves, pilule convects and broils at the same time. So food comes out as crispy as if it were deep fried but without any of the grease. Oh, treatment and a pork cutlet only takes 12 minutes, shrimp only 8 minutes, etc.

I used the leanest pork I could find, and I brined it beforehand to keep it nice and juicy. In lieu of homemade breadcrumbs, which I didn’t have time to make, I used whole wheat Panko made by a brand called Ian’s, which I thought were fantastic. The meat was juicy and the breading was really crispy. I served the cutlets with a nice green salad, homemade croutons made from stale cibatta and some sauteed bok choy. Cutlet recipe below.