Servings: 4
1 Smithfield Marinated Pork Tenderloin, any flavor
Kosher salt
Freshly ground pepper
1/2 cup all-purpose flour
2 large eggs
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup olive oil, divided
Slice tenderloin diagonally into 8 equal pieces. Pound slices to 1/4-inch thickness, and
sprinkle lightly with salt and pepper. Place flour on a plate. Place eggs in a shallow dish, and
beat lightly. Combine Panko breadcrumbs and Parmesan cheese on a separate plate.
Working in two batches, dredge the cutlets in flour, shaking off excess. Coat with egg,
allowing excess to drip off; coat with breadcrumb mixture. Heat 2 tablespoons of the oil
in a large, heavy skillet over medium-high heat. Add half of cutlets, without crowding the
skillet; cook until golden brown and cooked through, about 1 to 2 minutes on each side.
Transfer to a plate; wipe out the skillet, and repeat with remaining cutlets.
Corn, Avocado and Tomato Salad- Servings: 4
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1/3 cup chopped cilantro
1/2 teaspoon kosher salt
1 1/2 cups cooked corn, fresh or frozen
1/2 cup finely chopped red onion
2 ripe tomatoes, diced
1 avocado, peeled and cubed
Combine olive oil, lime juice, cilantro, and salt; mix gently but well. Add corn, onion,
tomatoes, and avocado; toss gently to mix.
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