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Flattening the Pork Cutlet

11/20/2011

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“Diners, Drive-Ins and Dives” is one of those shows you can watch on the Food Network to steal dishes.  Since we love food recipe thievery, it’s a great destination.

 The guy with the spiked blond hair and sunglasses upside down and backwards on his head has a signature grunt that tells you when something is good:  “Ug. Ummmmh. Uh.”  It’s hard to describe in words, but listen closely if you watch the show.

 Recently, he grunted repeatedly while inhaling a pork cutlet.  We watched how it was made, and decided to do our best to steal the basics.  I’ve also watched my younger brother (a great chef) prepare thin pork cutlets and bow to his mastery when it comes to this dish.
 
 But really folks, like most dishes, it’s not complicated. Pay attention, use some spices, and you can create something tasty.

 This one starts with some boneless pork cutlets. Get out a hammer.  Actually, I think it’s called a mallet.  Pound that pork flat, not quite to the thinness of a sheet of paper, but the thinner it is, the more it seems to retain the flavor when you fry it up.

Crack a couple of eggs and blend with milk.  Slap the cutlets in this
mixture and swirl them around.  Toss them into a brown paper bag with bread crumbs (you can get different flavors, or throw in some spices you like).  When coated, pull them out.

 Heat a skillet with some olive oil.  Toss in the cutlets.  Listen to them sizzle. Brown. Flip over. Brown.

Leave the oil and juices in the pan.  Mix in some flour and pepper.  Use some milk to thin it to a consistency to create gravy.  You’re done.

Taste it.  “Ummmmmmmm.”  The frosted blond-haired reverse sunglasses man would love it.
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Meatball Fettucine

11/6/2011

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We don’t often put “meatball” and “Fettuccini” in the same sentence. They don’t seem to go together. Here at “Meals We Steal” though, we’re masters at mixing and matching,
trying something new that’s easy and can be replicated to serve your family quickly. That’s how this recipe came about.

We keep a large package of frozen meatballs from Costco in our freezer. They’re awesome!  Great to make Italian subs.  Excellent for  meatball spaghetti.  More than that, you can use them simply in other dishes.

All our kids love Fettuccini. I got to thinking, “How can I mix it up a bit and make something
new.”  Meatballs came to mind.  So I set out.

Get a 16 oz. package of Fettuccini noodles. Boil them up. Put 15-20 meatballs in a bowl, and microwave them.  Buy some ready-made Fettuccini sauce in a jar and heat it up in a pan. 
That’s the basic start.  How do we add something extra?

The answer to this is also pretty simple.  Grab some fresh mushrooms and onions, a thin bunch of asparagus, and a small bag of grated parmesan cheese.  Sautee the mushrooms and
onions together.  Steam the asparagus for ten minutes (cut off the last inch or so of the round
end).

Pull off the Fettuccini when fully boiled.  Dump in a large bowl.  Put the meatballs on top.  Toss in the sautéed mushrooms and onions and Fettuccini sauce and asparagus. Mix, then put all the ingredients back in large skillet and warm it up together.  Give it a couple of minutes, then sprinkle the parmesan cheese over the mixture when you serve it.

Make a crisp salad with some bread from the oven, and you have a spectacularly tasty and original meal in 15 minutes.  It’s good for you, and yummy.  Try it.
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