Sunday, June 29, 2008

Pan-fried pork with rosemary and lemon

The other night I made this for an assortment of people. Ali usually (not always, but usually) isn't into pork-based dinners, so I used a few pieces of chicken cutlet along with the thin-cut pork loin cutlets. What it is is a simple marinade for pork and chicken, then a breading for crispiness and a quick pan-fry up. It's actually pretty much similar to the chicken milanese I make often, except with extra flavor from the marinade.

In a really big bowl, lay out a pound or so of thin sliced pork loin cutlets (and a few chicken breast cutlets if Ali is coming for dinner too). Add the zest and juice from at least one lemon, kosher salt, fresh black pepper, a pinch of red pepper flakes, 3 tablespoons olive oil, 1 clove thin sliced garlic and 1 tablespoon chopped fresh rosemary.Let these ingredients chill out together for at least 30 minutes prior to dinnertime. They'll get nice and flavorful if you give them enough time.When you're ready to make dinner, bread each cutlet in a mixture of 3/4 cup breadcrumbs, 1/4 cup grated provolone (or other favorite hard cheese) pepper, salt and 1 teaspoon dried rosemary. Heat 3 tablespoons olive oil and saute the cutlets in two batches over medium-high heat until browned on both sides (about 3-4 minutes per side). Serve with wedges of lemon to squeeze over top.

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