maple-pecan cutlets.

another food post. after last night's dinner, it just has to be done.

if you have not discovered the many advantages of a good cutlet, let me tell you, these things are awesome.  basically, it's taking piece of chicken breast or pork or even beef and beating the pulp out of it until it's thin.  why is this great?  two reasons:

1. smacking meat with a rolling pin is a major stress reliever
2. thin meat cooks a heck of a lot faster than thick meat...so dinner is ready in about half the time

my husband has never met a pork product that he didn't like.  but what exactly am i supposed to DO with pork chops? or pork tenderloins for that matter?  they don't have much fat, so they're not very flavorful and quickly turn into jerky.  that's where the cutlet comes in.  take the meat and pound it into a cutlet...then flour, dredge in egg, then in breadcrumbs.  from there you can either bake or fry.  that's the classic cutlet, and i've used it about a million times around here.

last night, i found a slightly different version on the side of the panko box and decided to try it. here's the link to the recipe and i've mentioned the adjustments i made below.  trust that i wouldn't be sharing this if it wasn't seriously tasty and seriously EASY. happy cooking!



Maple-Pecan Cutlet



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adjustments to original recipe and a few thoughts:

• i used pork instead of chicken
• i used miracle whip instead of mayonnaise (we're classy like that)
• i don't use cooking spray, so i drizzled them with oil instead. and i didn't grease the foil.
• since you bake these, you could easily double the recipe for a bigger crowd
• i used panko, but you could use any type of plain breadcrumb
• the whole process probably took 15 minutes, and then they baked for about 20 minutes. not bad!