Pork Cutlet, Rabe and Polenta


For dinner this evening I made pork cutlets on a bed of creamy polenta, broccoli rabe and roasted tomatoes with a balsamic glaze.

This was pretty easy to make.  And yes indeed quite fattening, but over the top delicious and something good to indulge in once in a while. The rest of the week I’ll be eating carrot sticks (more than likely smothered in blue cheese dressing ha ha ha).

Here is how I did it.

I used a meat tenderizer to flatten out the pork cutlets and then I breaded them with flour, egg, and seasoned bread crumbs. I fried them quickly in hot oil.

I made the polenta with warm milk, butter and parmesan. Polenta can be tricky. Follow the directions. I always add polenta a bit at a time to the warm liquid because it becomes thick quickly, wait before you add more, give it few minutes. For this dish the polenta should be smooth.

The broccoli rabe was sautéed in olive oil with garlic and a red chili pepper from my father’s garden. You’ll have to find your own chili peppers because my dad doesn’t give them away. I had to snatch the one I used when he wasn’t looking.

I quartered a few tomatoes and roasted them in the oven with olive oil and salt.
Here is how I did it, I’ll let the photos tell the story.








About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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12 Responses to Pork Cutlet, Rabe and Polenta

  1. Great plating! Funny you had to sneak a pepper from your dad’s garden! 🙂


  2. Chad says:

    This dish looks and sounds amazing (have never really taken the opportunity to use polenta in any recipes). Love your plating techniques/style as well- a good all-around learning experience with your posts.


  3. HattieBelle says:

    It looks almost too good to eat. It looks amazing. I’m glad to have found your blog. I’m a basic comfort food cook. BUT, sometimes I get adventurous which means I have shelves of cookbooks. I’m looking forward to going all through your blog.


  4. Thanks for following my blog! I enjoyed yours as well! Looking forward to reading more recipes!! PS: I LOVE how you write your recipes without detail measurements 🙂

    I-M Mommy


  5. Yummies. This is great comfort food in my mind, and I think I would swoon over it in the fall or winter with a fire and some wine. Oh, yeah. Also…man food. Mr. G will love it, though I won’t mention the rabe word. 😀 Yes, I’m catching up on my blog reading.


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