Say some nice stuff about the recipe Jed. Well, I had an urge for a new pork cutlet dish, and it seemed something like a Swiss’ed Steak would be good. I tested this theory and it needed work. The pork was really dry. This version uses the same sauce but the cutlets are sauteed first and then added just to the sauce at the finish.<\/p>\n
Options:<\/strong><\/p>\n Pat dry and season cutlets<\/strong> on both sides with salt<\/strong> and pepper.<\/strong><\/p>\n Heat olive oil in a large skillet until shimmering.<\/p>\n Add cutlets<\/strong> and cook until just brown, about 2 to 4 minutes per side, until they reach 140\u00b0F. Remove to dish, cover loosely and set aside.<\/p>\n Add a little more oil<\/strong> if needed and saut\u00e9 mushrooms<\/strong> and onions<\/strong> until mushrooms<\/strong> are nicely browned and onions<\/strong> soften. At the end, add garlic<\/strong> and saut\u00e9 for 30 seconds to remove raw flavor.<\/p>\n To the skillet with onions<\/strong> and mushrooms<\/strong> add diced tomatoes<\/strong>, water, BTB, oregano<\/strong> and basil.<\/strong> Mix well. Bring to a boil and reduce to simmer. If using, season and add the zucchini<\/strong> to the skillet for 10 to 12 minutes. Taste and adjust seasoning.<\/p>\n Return cutlets<\/strong> to skillet and spoon sauce over cutlets.<\/strong> Simmer for a couple of minutes to reheat cutlets.<\/p>\n Serve with pasta or potatoes.<\/p>\n Side dish suggestions:<\/strong><\/p>\n\n
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\n Vegetables<\/strong><\/td>\n Starches<\/strong><\/td>\n<\/tr>\n \n Zucchini<\/td>\n Penne, Fusilli, or a long pasta<\/td>\n<\/tr>\n \n Asparagus<\/td>\n Roasted Potatoes<\/td>\n<\/tr>\n \n Green Beans<\/td>\n Spaetzle<\/td>\n<\/tr>\n \n Broccoli<\/td>\n Ciabatta, Focaccia, etc.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n