Left-over Make Overs: Pork Cutlet Dinner and Pork Cutlet Parmesan
When planning this weeks dinners I purchased a small boneless pork roast and put it in the freezer for one day. The next day I removed it and began defrosting it to the point where I could slice the pork into very thin cutlets. The roast was right around 3 pounds and the yield was about 18 cutlets. My live at home family is three adults and I knew that we would get at least two dinners from this pork roast.
The roast cost $10.27. As it stands, we have had two different meals from the one roast with enough left over from the second dinner to do a reheat. If you are feeding a larger family you may end up using it all for just the two separate dinners. So, for argument sake as they say, each dinner for our family cost $5.13 cents for the main protein and divide that by three - the per person cost was $1.71 per person. Not bad for cooking on a budget!
The first dinner was the breaded pork cutlets with egg noodles, a vegetable and salad. The recipe follows.
1 boneless pork roast - about 3#
2 - 3 tbsp. Butter
1-2 tbsp. Olive Oil (or any oil you have on hand is fine)
Salt and black pepper to taste
For the breading station combine all of the following in one dish:
1 1/2 cups dried plain bread crumbs
1 tbsp. dried parsley
1 tbsp. granulated garlic
1 1/2 tsp. paprika
1 tsp. kosher salt or 1/2 tsp. table salt
1/2 tsp. finely ground black pepper
For the egg station in a separate dish whisk together the following:
2 eggs
2 tbsp. water
Take your boneless roast and slice it to make thin cutlets. Lightly sprinkle both sides of the pork with salt and pepper to taste. Dip the pork in the egg mixture, then in the seasoned bread crumbs and set them on a plate.
In a skillet or frying pan over medium to medium high heat, melt two tablespoons of butter and one tbsp.of olive oil. When the butter starts to bubble add in the pork and cook for about 2 minutes per side until they are golden brown. Adjust your heat as necessary so they do not burn. Cook in two batches and add the last tablespoon of olive oil if necessary.
I had made a batch of red sauce ahead for a sausage and pepper dish and had that on hand. So with the left over breaded pork cutlets we made our second dinner "Pork Cutlet Parmesan". The only additional ingredient needed from the grocery store was some shredded cheese.
Taking the left-over pork and layering in a glass casserole with home made sauce and sprinkling Parmesan cheese on top and some shredded cheese we achieved a whole new dinner. It was covered with foil and baked in the oven at 350 degrees until the cheese was melted, uncovered and baked until the cheese was nicely browned. We served it with salad and some garlic bread. Very tasty!
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The roast cost $10.27. As it stands, we have had two different meals from the one roast with enough left over from the second dinner to do a reheat. If you are feeding a larger family you may end up using it all for just the two separate dinners. So, for argument sake as they say, each dinner for our family cost $5.13 cents for the main protein and divide that by three - the per person cost was $1.71 per person. Not bad for cooking on a budget!
The first dinner was the breaded pork cutlets with egg noodles, a vegetable and salad. The recipe follows.
1 boneless pork roast - about 3#
2 - 3 tbsp. Butter
1-2 tbsp. Olive Oil (or any oil you have on hand is fine)
Salt and black pepper to taste
For the breading station combine all of the following in one dish:
1 1/2 cups dried plain bread crumbs
1 tbsp. dried parsley
1 tbsp. granulated garlic
1 1/2 tsp. paprika
1 tsp. kosher salt or 1/2 tsp. table salt
1/2 tsp. finely ground black pepper
For the egg station in a separate dish whisk together the following:
2 eggs
2 tbsp. water
Take your boneless roast and slice it to make thin cutlets. Lightly sprinkle both sides of the pork with salt and pepper to taste. Dip the pork in the egg mixture, then in the seasoned bread crumbs and set them on a plate.
In a skillet or frying pan over medium to medium high heat, melt two tablespoons of butter and one tbsp.of olive oil. When the butter starts to bubble add in the pork and cook for about 2 minutes per side until they are golden brown. Adjust your heat as necessary so they do not burn. Cook in two batches and add the last tablespoon of olive oil if necessary.
I had made a batch of red sauce ahead for a sausage and pepper dish and had that on hand. So with the left over breaded pork cutlets we made our second dinner "Pork Cutlet Parmesan". The only additional ingredient needed from the grocery store was some shredded cheese.
Taking the left-over pork and layering in a glass casserole with home made sauce and sprinkling Parmesan cheese on top and some shredded cheese we achieved a whole new dinner. It was covered with foil and baked in the oven at 350 degrees until the cheese was melted, uncovered and baked until the cheese was nicely browned. We served it with salad and some garlic bread. Very tasty!
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