• Currently 4/5
Prep Time: 10 minutes/Cook Time: 10 minutes
1/4 cup panko bread crumbs
2 tablespoons prepared horseradish (squeezed dry)
2 teaspoons finely chopped fresh rosemary
1 teaspoon olive oil
Pinch each of salt and pepper
8 small pork cutlets (about 1/2-in. thick; 1-1/4 lbs total)
1/4 teaspoon salt and pepper
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon honey
Pinch each of salt and pepper
1 large apple (halved and thinly sliced)
1/2 thinly sliced sweet onion
3 oz. watercress
1. Heat oven to 425 degrees.  On a foil-lined baking sheet, toss bread crumbs, horseradish, rosemary, 1 teaspoon olive oil and a pinch each salt and pepper; bake until golden brown, 5 minutes.
2. Heat broiler.  Season pork with 1/4 teaspoon each salt and pepper, place on a foil-lined baking sheet and broil until just cooked through, 5 minutes total.
3. In a bowl, whisk together lemon juice, 1 tablespoon olive oil, honey and a pinch each salt and pepper.  Toss with apple slices, sliced sweet onion and watercress.  Sprinkle the pork with the horseradish crumbs and serve with the salad.
Serves 4

Each Serving: 370 cal, 20 g fat (6 g sat fat), 85 mg chol, 329 mg sod, 17 g carbs, 2 g fiber, 32 g pro.
Meal   DinnerDish   Main Dish
Cooking Method   BroiledMain Ingredient   Pork
Prep Time   less than 15 minutesCooking Time   less than 15 minutes

Eileen Stalec

Member since Dec 2008

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