“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.
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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