1 lb pork cutlets, pounded to 1/4 inch thick, seasoned with salt and pepper.
Spread 1/2 cup flour on a plate
Beat 2 large eggs and 1 tbsp milk in a shallow bowl
Spread 2 cups fresh breadcrumbs on another plate (we used panko breadcrumbs because we had them)
Dredge the pork in the flour, shaking off excess. Dip into egg, coat with the crumbs, pressing slightly to help them adhere. Heat in a large skilled over medium high heat.
Cook 1 1/2 minutes on each side, or until nicely browned. Remove to paper towels to drain, then keep warm.
Serve with lemon juice and pepper
Barley Risotto
• 1 cup barley
• 1/2 cup small diced onion
• 2-3 cloves minced fresh garlic
• 4 cups chicken stock
• 2 tbsp chopped parsley
• 1/2 cup grated parmesan
Heat oil in a pan. Add barley and toast lightly - about 3 minutes. Add the onions and garlic, stir and cook until soft. Add 1/3 of the broth, stir until almost absorbed, and repeat. Add pepper to taste Remove from heat, add chopped parsley and cheese and season to taste.
These were both really good (although anything coated in crumbs and fried is good) but if you're not a big barley fan, this is a good recipe for you. The texture is different than what barley usually is in soups and stews, so its a good way to sneak a little barley in!
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