The land trust’s Farmers’ Market will be open this Sunday February 17th from 11-1 at the Historic Dvoor Farm on the Route 12 Circle. If you’re looking for inspiration, Joanna Machini of Purely Farm has shared her favorite Pork Cutlet recipe with us – we’ll have it printed out and ready to go for you on Sunday.
Joanna’s Favorite Pork Cutlet Recipe
One Package Purely Pork Cutlet
Salt, Fresh Ground Pepper & Other Favorite Seasonings
Flour, Eggs & Bread Crumbs
If desired, cut pork cutlet into 2 to 4 pieces. Tenderize pork on both sides and pat dry. Rub with salt, pepper and favorite pork seasonings. Dredge cutlets in flour, dip in beaten eggs and coat well in bread crumbs. Heat olive oil in large skillet over medium heat until hot and sizzling. Add cutlets and brown, uncovered, until a golden crispy crust is formed. Flip cutlet and repeat. Remove cutlets from pan and keep warm.
We like to add chopped onions and vegetables (corn, fresh peas, diced green beans and/or chopped zucchini) to the leftover oil and bread crumb remains. Sautee until they reach desired tenderness while scraping up all the bread crumb bits. Serve with warm cutlets.