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
Transcribed cooking instructions as a concept can be observed way back into ancient history, certainly as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that is, mostly, these old records were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts are some ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Much later, in Roman times a man called Apicius compiled some documents detailing recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius also informs us how the Romans used a wide range of spices, including a few that will be familiar to modern cooks like basil, fennel and dill. Over the succeeding few hundred years, the wealthy families of Europe competed to serve the most exotic meals, and because of this chefs and their collection of recipes were highly sought after. However, it wasn`t until the 1800s that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, recipe books were highly popular mostly due to higher levels of literacy, increased leisure time and disposable income. |
We hope you enjoy this Pork With Almond Crust recipe.
