10:07 AM 3/22/98
rfc

Title: Cutlets with Mozzarella
Keywords: Italian, Veal, Pork

2 tablespoon parmesan cheese
3 tablespoon butter/margarine
1 minced clove garlic
1 8-oz tomato sauce
Salt and pepper to taste
4-6 slices mozzarella cheese
1/4 teaspoon basil
1/4 teaspoon oregano
1 green pepper halved and sliced
1 medium chopped onion
1/2 cup fine dry bread crumbs
1 egg beaten + 2 tablespoon milk
1 to 1 1/4 lb pork/veal cutlets about 1/4 inch thick
Flour to coat

Coat cutlets with flour and dip in egg mixture, then in crumbs mixed with
parmesan cheese. Heat  butter in large skillet and brown cutlets on one
side, turn over and cook over medium heat 5 minutes. Uncover and saute a few
minutes more on each side. Remove to broiler proof platter and keep warm.
Saute onion, green pepper and garlic in skillet 10 minutes or until barely
tender. Add tomato sauce and seasoning, cover and simmer 5 minutes. Pour
sauce over cutlets, top with cheese slices and broil until cheese slices
melt.

-End Recipe Export- From the recipe collection of Fred Towner
    ***********************************************
    ***** Pork Chops Smothered in Onion Gravy *****
    ***********************************************

    Categories: Main Dish       Cajun           Pork

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:   :40
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

                      ****DRY RUB****
       2 1/2    tsp   salt
       1 1/2    tsp   onion powder
       1        tsp   sweet basil - dried
       1        tsp   cardamom - ground
       1 1/2    tsp   cayenne
       1        tsp   chervil - dried
       1        tsp   cumin
       1        tsp   paprika - sweet hungarian
       1 1/2    tsp   sage - ground
       1        tsp   garlic powder
       1/2      tsp   black pepper
       1/2      tsp   white pepper
       1 1/2    tsp   chili powder - hot
       0
                      ****MAIN INGREDIENTS****
       6              pork chops - about 1" thick
       1 1/2    cup   white potatoes - peeled & diced into 1" cubes
       3        cup   stock - pork (preferable) or chicken
       1        Tbsp  vegetable oil
       6        cup   onions - cooking type - julienned
       1        Tbsp  ginger - fresh, minced
       1        Tbsp  garlic - minced
       4        Tbsp  butter - unsalted

    DIRECTIONS  ------------------------------------------------------------

    Combine the seasoning mix in a bowl and mix well.

    Sprinkle both sides of the pork chops evenly with about 1 generous
    Tbsp of the seasoning mix.  I rub it in well using the bottom side of
    a spoon.

    Puree the diced potatoe with 2 cups of the stock in a blender or food
    processor and set aside.  This will be used later to thicken the
    gravy.

    In a large skillet, 12" is almost too small, heat the oil until it is
    almost smoking.  Add the pork chops and cook, turning once, until they
    are well browned on both sides.  The idea is not to cook them, just
    seal and carmelize them.  The cooking will be completed later. This
    should take 6 or 7 minutes.  Remove the pork chops from the skillet
    and put the onions, along with 2 tsp of the seasoning mix, into the
    skillet.  Cook, stirring the onions every minute or so, until they
    start to brown and carmelize, this should take 6 or 7 minutes.  Remove
    the onions from the skillet and add the potato puree, ginger, garlic,
    butter, and the remaining dry rub seasoning mix.  Whisk the mixture
    until it returns to a full boil, then lower the heat to medium and
    simmer briskly for about 6 minutes.  Return the chops, along with any
    juices from the chops, to the skillet. Then add the onions back into
    the pot.  Simmer until the pork chops are cooked through.  Don't
    overcook!  After the chops have simmered for about 15 minutes, cut
    into the thickest part of one chop to check for doneness.  If it's all
    white, it's done.  If there is still some pink, it's not done, so
    continue to cook for another 5 minutes or so, then check them again.
    Whatever you do, don't let them simmer for more than 25 minutes, or
    you'll have smothered boot leather.

    I like to serve this dish with the pork chops laying on a nice bed of
    basmati rice.  Ladle a generous portion over the chops and rice.  Add
    some green peas on the side, and you've got a nice, well balanced
    meal.

    Some good, crusty, French or Italian bread goes well with this to help
    soak up the delicious gravy.
    Source: Fred Towner

    *** Recipe Via Compu-Chef (tm) ***




