Pork with almond crust
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Pork with almond crust
  Pork    Crust    Almonds  
Last updated 6/12/2012 1:18:43 AM. Recipe ID 49700. Report a problem with this recipe.
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      Title: Pork with almond crust
 Categories: Dupree, Pork
      Yield: 6 Servings
 
 
        2    eggs
      3/4 c  buttermilk
      3/4 c  flour
      3/4 c  cracker crumbs
        1 c  sliced almonds
        1 ts salt
      1/2 ts cayenne pepper
        1 ts ground coriander
        6    pork loin cutlets --  pound
      1/4    inch
  :          thick
  :          Butter
  :          Olive oil
        3    green onions -- sliced
  :          Lemon wedges -- garnish
  
  In a small bowl, mix together the eggs and buttermilk. In another
  bowl, combine the flour, cracker crumbs, almonds, salt, cayenne
  pepper, and coriander. Dip the pounded cutlets into the egg mixture,
  then dredge them in the flour mixture, pressing the breading on to
  make the almonds adhere. Lay the cutlets on a baking sheet and
  refrigerate for at least 1 hour. This can be done up to 24 hours in
  advance. When ready to serve, heat enough butter and olive oil to
  cover the bottom of a large skillet until "singing" hot. Cook the
  cutlets 3 at a time, turning and cooking about 3 to 4 minutes per
  side, or until the almonds are golden and browned. Drain on paper
  towels. Sprinkle with the sliced green onions and accompany with the
  lemon wedges.
  
  Yield: 6 servings
  
  




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Recipe ID 49700 (Apr 03, 2005)

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