Ingredients
1 2 eggs
Directions
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
Recipe By : Nathalie Dupree, TVFN
From: Path
~0700 (P
Servings: 6 servings
Pork With Almond Crust Recipe brought to you by Recipe Ideas
Categories: Meat; Nut; Pork
The History of Recipes
Food historians have proved the existence of recipes far back into history, certainly as far into history as the Egypt of the Pharoahs, and maybe further still. In practice though, mostly, these old cook books were just very simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to historians are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Later on, in The time of the romans 25BC a roman called Apicius compiled some scripts describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavours, including some familiar names like thyme, mint and asafoetida. Continuing our culinary historical journey, there were a couple of interesting recipe books which date from the 14th Century ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they have no connection with the indian curry that is served today, but rather recipes for the types of meals prepared by the chefs of the rich people of those days. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from Arab countries, such as basil and coriander. The introduction of these new tastes was responsible for an explosion in recipe books, the majority of which still exist in private libraries. When we get to the 20th century, cookery books were in high demand, mostly due to more people being able to read, people having more spare time and having more money to spend. The TV revolution gave us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Pork With Almond Crust recipe.
