I was really impressed by how colorful this particular meal was in the picture in the magazine. Unfortunately, mine just wasn't as colorful because I didn't go and spend 3 times as much for heirloom tomatoes or purple onions. Sorry Rachael Ray, but my boys just don't care, so I'll go with what is convenient at my grocery store. I did go with the organic tomatoes, but that is the best I did for this meal.
The meal was absolutely delicious (and I didn't even use fresh thyme) but it was a bit time consuming (even though the magazine said I could make it in just 30 minutes. HA!!! - luckily I knew better before starting. - and I didn't even have to pound my meat because it was a milanese cut I had in the freezer - actually picked the meal to use the meat - and because it was pretty.)
So, here is how I ended up making it - I'd probably make it the same way if doing it again. Rachael Ray did did things way more sophisticated, used more Parsley, and fresh thyme, "heirloom tomatoes" a fresh ear of corn..... - Unreal that it said you could get it done in 30 minutes. I guess that would be possible with 30 minutes previous prep. Anyway, it was still delicious, and I'd love to make it again - the same way we made it this time.
This would have gone great with a rice pilaf or something similar. However, I just served it like this.
- 1 cup flour
- 3 large eggs, lightly beaten
- 1 1/2 cups plain breadcrumbs
- 1 lemon, zested
- 2-3 Tablespoons chopped Italian parsley
- 2-3 teaspoons dried thyme
- 2 cloves garlic
- 1/2 cup freshly grated Parmesan cheese
- 1-1.5 lb. pork tenderloin pounded to 1/8 inch thick - or just buy the Milanese cut
- oil for frying
- 3 tomatoes, diced
- 1 can corn drained
- 2-3 Tablespoons finely diced sweet onion
- 1/2 cup basil leaves, chopped
- Preheat oven to 300. Place a rack on a baking sheet. Place the flour, eggs and breadcrumbs on 3 plates. Combine the lemon zest, parsley, thyme and garlic on a cutting board and finely chop together to form a gremolata. Add to the breadcrumbs along with the cheese and mix together.
- In a bowl, combine the tomatoes, corn, onion and basil.
- Season the cutlets with salt and pepper, then coat in flour, eggs and breadcrumbs. In a large skillet, heat a Tablespoon of oil over medium-high heat.
- Fry the cutlets in batches for 1.5-3 minutes per side (depending on thickness -ours were super thin so only needed 1.5-2 minutes per side) Transfer to the prepared baking sheet and keep warm in the oven as you finish all of the batches.
- Serve topped with tomato-corn salad.