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Lemonato
Pan fried pork cutlets smothered in mushrooms. |
Ingredients:
| 1/2 |
lb |
Button Mushrooms (Fresh, small) |
| 2 |
Whole |
Egg (Lightly beaten) |
| 1 |
Whole |
Lemons |
| 1 |
A Little |
Olive Oil |
| 1 |
Handful |
Parmesan Cheese (Grated) |
| 1 |
Handful |
Pine Nuts (For garnish) |
| 1 |
Whole |
Tenderloin Pork Roast (Cut into medallions) |
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Directions:
- Prepare a frying pan with oil and preheat oil.
- Dip medallion sized pieces of pork first in egg, then in parmesan cheese and fry.
- Do the same with the mushrooms after the pork is almost done.
- When both sides are brown and crispy, remove from heat and serve on plate with lemon juice squeezed over it and a sprinkle of pine nuts!
- This recipe was "adapted" from the Tantalus restaurant in Issaquah Washington, and the Byzantion Restaurant on Capitol Hill in Seattle!
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Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
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