Pork Cutlets Zucchini

Yield:
Makes 4 servings

Ingredients:

  1. 1 egg
  2. 2 Tablespoons water
  3. 1/3 cup panko bread crumbs
  4. 1 pound pork sirloin cutlets, thinly sliced
  5. 2 Tablespoons olive oil
  6. 1 can (10 1/2 ounce) Ready to Serve Tomato with Pieces Soup
  7. 1/2 cup quartered zucchini slices
  8. 1/4 cup carrots cut in matchstick thin strips
  9. 2 Tablespoons chopped green onion
  10. 2 Tablespoons fresh chopped parsley
  11. 1 teaspoon dried oregano leaves, crushed
  12. 1/4 teaspoon pepper
Directions:

Take two pie plates or shallow dishes. Mix egg and water in one and pour the Panko crumbs into the other.

Heat olive oil in a 10- inch skillet over medium heat. Dip pork cutlets one by one into egg mixture then panko crumbs and place in hot skillet. Cook cutlets until browned on both sides, about 2 minutes per side.

Add zucchini and carrots and cook until fork tender about 2 minutes. Add green onion, soup, parsley, oregano and pepper. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes or until meat is fork-tender, stirring occasionally.


TDS 3