Pork Cutlets Rustica Recipe
All I can say about this pork cutlets rustica is yum! It is generally consumed as a yummy main dish. Pork cutlets rustica gets its taste from pork. Trust me, once you taste this pork cutlets rustica you are bound to prepare it again!
Ingredients
1 large green pepper
1 medium-sized onion
1/2 pound mushrooms
1/2 pound pork loin sirloin cutlets, each 1/4 inch thick
2 tablespoons salad oil
1/2 cup water
1 tablespoon all-purpose flour
1/3 cup sweet-spicy French dressing
Directions
1. Cut green pepper into strips; cut onion into 8 wedges; separate onion into layers. If mushrooms are large, cut in half.
2. With meat mallet or dull edge of French knife, pound pork cutlets to 1/8 inch thickness. Cut each cutlet into 3 or 4 pieces. In 10-inch skillet over medium-high heat, in hot salad oil, cook pork pieces, a few at a time, until lightly browned on both sides, removing pieces to plate as they brown.
3. In drippings remaining in skillet, over medium heat, cook green pepper, onion, and mushrooms until tender, stirring occasionally. In cup, stir water and flour until smooth; add to vegetable mixture in skillet with French dressing. Cook over medium heat, stirring constantly, until mixture boils and thickens. Add pork; heat through.
2. With meat mallet or dull edge of French knife, pound pork cutlets to 1/8 inch thickness. Cut each cutlet into 3 or 4 pieces. In 10-inch skillet over medium-high heat, in hot salad oil, cook pork pieces, a few at a time, until lightly browned on both sides, removing pieces to plate as they brown.
3. In drippings remaining in skillet, over medium heat, cook green pepper, onion, and mushrooms until tender, stirring occasionally. In cup, stir water and flour until smooth; add to vegetable mixture in skillet with French dressing. Cook over medium heat, stirring constantly, until mixture boils and thickens. Add pork; heat through.
